- ¾ cup (150g) dried black-eyed beans, soaked overnight
- 2 tbs vegetable or canola oil
- 1 onion, finely chopped
- 2 garlic cloves, crushed
- 2cm piece fresh ginger, peeled and finely chopped
- 275g eggplant (half a small eggplant), trimmed and cut into 1cm cubes
- 1 tbs korma curry paste (for more spice use 2 tbsp)
- 1 cup tomato passata sauce
- ½ cup vegetable stock
- ½ cup reduced fat natural yoghurt
- ½ cup coriander leaves, roughly chopped
- steamed brown long grain rice to serve
Black-eyed bean curry
Serves: 4
Prep: 20
Cook: 45
Ingredients
Method
Step 1
Place soaked drained beans in a saucepan, cover with water and bring to the boil over high heat. Reduce heat and simmer for 30 minutes. Drain and rinse well.Step 2
Heat oil in a large saucepan over medium heat. Add onion, garlic, ginger and eggplant. Cook, stirring often, for 10 minutes until vegetables are tender. Stir in curry paste. Cook, stirring, for 1 minute.Step 3
Stir in beans, tomato sauce and stock. Bring to the boil. Reduce heat, cover and simmer for 10-12 minutes or until beans and eggplant are tender. Stir through yoghurt and coriander. Serve with steamed brown long grain rice.
Tips
- Cook eggplant separately for a more vibrant colour.
- Passata sauce is available in most supermarkets in the pasta sauce aisle, alternatively you could use pureed tinned tomatoes.
- Soak beans overnight before boiling.
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