Peanut curried aubergine and beans

This creamy dish is rich and warming and packed with flavour.

Serves 4

Ingredients

  • 1 tsp Cumin

  • 0.5 tsp Smoked Paprika

  • 0.5 tsp Turmeric

  • 0.5 tsp Mustard Seeds

  • 1 Leek

  • 3 Garlic

  • 1 inch Ginger, grated

  • 1 Aubergine, cubed

  • 400g Tomatoes, chopped

  • 320g White Beans

  • 1 Lime, juiced

  • 150g White Beans

  • 3 tbsp Peanut Butter

  • 2 tbsp Tomato Puree

  • 100g Coconut Yoghurt

  • 100ml Milk

  • Coriander

Method

  1. In a pan, add the cumin, paprika, turmeric and mustard seeds, stirring for a couple of mins until the seeds pop

  2. Add the leek, garlic and ginger

  3. Add the aubergine and fry for 5 mins

  4. Add the tomatoes and cook with a lid for 5 mins

  5. Blitz the beans, peanut butter, tomato puree, yoghurt and milk until smooth

  6. To the pan, add the beans and sauce and simmer for 10 mins then add the lime juice

  7. Serve with the coriander and your favourite bread