Happy New Year! I hope you had a wonderful Christmas break and are feeling rested for the new year ahead.
As is only to be expected over Christmas, I’ve been eating a lot of indulgent food and having a few too many large helpings of Bailey’s on ice. I had a break from cooking while visiting family, but am excited to share more recipes with you in 2016.
As I’m sure it has for many people, my January has got off to a frugal start, especially as I’m saving to get married this year. I’m attempting to take packed lunch into work every day this month and trying to resist the temptation of eating out (though I’m doubtful on that front).
This evening I conjured up this store-cupboard supper of aubergine and broad bean curry, which I used with leftover ingredients in the fridge and cupboards. I’m really pleasantly surprised by the end result; it was delicious!
This is a low-fat vegan curry, using lighter coconut milk. The sweetness of the coconut milk is balanced out by earthy tomatoes, forming a rich, moreish sauce. The texture of the soft aubergine slices are contrasted nicely with the firm broad beans.
I just happened to have a can of broad beans hanging around, but you could easily add an alternative pulse like butter beans, or perhaps some green beans, to retain the lovely green colour.
Serve this with brown rice and a dollop of mango chutney if you fancy and you’re in for a tasty yet healthy meal. And, it’ll be on the table within 45 minutes, so it’s achievable for a weeknight.
- 1 large aubergine
- 2 small red onions, or 1 large one
- 3 tbsp rapeseed oil
- 1.5 tbsp Balti paste, or an alternative medium curry paste
- 350g chopped tomatoes
- 250g lighter coconut milk
- 1 tsp ground coriander
- 1 tsp ground ginger
- 2 garlic cloves, crushed
- 1 can broad beans or 195g frozen or fresh broad beans
Preparation time: 5 minutes
Cooking time: 35-40 minutes
- Peel and chop each onion in half, then finely slice and dice them.
- Pour the oil into a wok or large frying pan and put on a medium heat.
- While the oil is heating through, chop off the ends of the aubergine and slice in half longways. Slice each half into fairly thin half moon pieces, around 3cm, so they’re thick enough to soak up the lovely spices, but not so thick that they’ll take a lifetime to soften.
- Add the onion and aubergine to the pan and cook for around 10 minutes, or until the aubergine pieces begin to turn translucent. Stir frequently.
- Meanwhile, put some water on to boil in a saucepan, ready to add your brown rice. I use two mugs of water to one mug of rice for two portions.
- When the aubergine looks translucent, stir in the garlic cloves and balti paste. Pour in the chopped tomatoes, coconut milk and 100ml of water and bring to the boil, stirring everything in together.
- Add the ginger and coriander and simmer for 15 minutes, stirring occasionally.
- When the water for the rice is boiling, pour in the rice, stir well and simmer for 25 minutes.
- When the curry has been simmering for 15 minutes, tip in the broad beans and mix in with the curry. Continue simmering for a further 10 minutes.
- When the curry sauce has reached a deep red colour and has thickened up, take the pan off the heat and season well. Serve alongside the brown rice.
This recipe was inspired by Nigel Slater’s aubergine curry (Guardian website).