This butter bean curry has it all – the richness of browned aubergine, the tanginess of cooked tomatoes, the nourishment of brown lentils, and the heat of a special UCOOK curry mix. Drizzle over coconut yoghurt for some creaminess, grab a crispy poppadom for crunch, and all your senses will be more than satisfied with this sensational meal.
Aubergine & Butter Bean Curry
Aubergine & Butter Bean Curry
with coconut yoghurt
Hands on Time: 20 - 35 minutes
Overall Time: 35 - 50 minutes
Ingredients:
- Aubergine
- ButtaNutt Coconut Yoghurt
- Butter Beans
- Cooked Chopped Tomato
- Curry Spice
- Fresh Chilli
- Fresh Chillies
- Garlic Clove
- Garlic Cloves
- Onion
- Onions
- Poppadoms
From your kitchen:
- Oil (cooking, olive or coconut)
- Water
- Sugar/Sweetener/Honey
- Seasoning (Salt & Pepper)
START THE CURRY
Place a pot over medium heat with a generous drizzle of oil. When hot, fry the onion and the Aubergine until browning, 4-5 [5-6]|#7DA0D7 minutes. Add the garlic and the curry spice, and fry until fragrant, 1-2 minutes. Pour in the cooked chopped tomato and 200ml [400ml]|#7DA0D7 of water. Simmer until reduced and thickened, 12-15 minutes. In the final 3-5 minutes, add the butter beans and cook until warmed through.
Poppadoms
Place a pan over medium-high heat with enough oil to cover the base. When hot, shallow fry the Poppadoms one at a time, about 30 seconds per side. As soon as the poppadom starts to curl, use tongs to flip it over and flatten it out. Keep flipping and flattening until golden and puffed up.
CURRY FINISH
When the curry is done, add a sweetener and season.
CURRY IS READY
Plate up the Aubergine curry. Side with the crispy poppadoms to scoop up all the goodness. Drizzle over the coconut yoghurt and garnish with the chopped coriander. Well done, Chef!
START THE CURRY
Place a pot over medium heat with a generous drizzle of oil. When hot, fry the onion and the Aubergine until browning, 4-5 [5-6]|#7DA0D7 minutes. Add the garlic and the curry spice, and fry until fragrant, 1-2 minutes. Pour in the cooked chopped tomato and 200ml [400ml]|#7DA0D7 of water. Simmer until reduced and thickened, 12-15 minutes. In the final 3-5 minutes, add the butter beans and cook until warmed through.
Poppadoms
Place a pan over medium-high heat with enough oil to cover the base. When hot, shallow fry the Poppadoms one at a time, about 30 seconds per side. As soon as the poppadom starts to curl, use tongs to flip it over and flatten it out. Keep flipping and flattening until golden and puffed up.
CURRY FINISH
When the curry is done, add a sweetener and season.
CURRY IS READY
Plate up the Aubergine curry. Side with the crispy poppadoms to scoop up all the goodness. Drizzle over the coconut yoghurt and garnish with the chopped coriander. Well done, Chef!
START THE CURRY
Place a pot over medium heat with a generous drizzle of oil. When hot, fry the onion and the Aubergine until browning, 6-7 [7-8]|#7DA0D7 minutes. Add the garlic and the curry spice, and fry until fragrant, 1-2 minutes. Pour in the cooked chopped tomato and 600ml [800ml]|#7DA0D7 of water. Simmer until reduced and thickened, 15-20 minutes. In the final 3-5 minutes, add the butter beans and cook until warmed through.
Poppadoms
Place a pan over medium-high heat with enough oil to cover the base. When hot, shallow fry the Poppadoms one at a time, about 30 seconds per side. As soon as the poppadom starts to curl, use tongs to flip it over and flatten it out. Keep flipping and flattening until golden and puffed up.
CURRY FINISH
When the curry is done, add a sweetener and season.
CURRY IS READY
Plate up the Aubergine curry. Side with the crispy poppadoms to scoop up all the goodness. Drizzle over the coconut yoghurt and garnish with the chopped coriander. Well done, Chef!
START THE CURRY
Place a pot over medium heat with a generous drizzle of oil. When hot, fry the onion and the Aubergine until browning, 6-7 [7-8]|#7DA0D7 minutes. Add the garlic and the curry spice, and fry until fragrant, 1-2 minutes. Pour in the cooked chopped tomato and 600ml [800ml]|#7DA0D7 of water. Simmer until reduced and thickened, 15-20 minutes. In the final 3-5 minutes, add the butter beans and cook until warmed through.
Poppadoms
Place a pan over medium-high heat with enough oil to cover the base. When hot, shallow fry the Poppadoms one at a time, about 30 seconds per side. As soon as the poppadom starts to curl, use tongs to flip it over and flatten it out. Keep flipping and flattening until golden and puffed up.
CURRY FINISH
When the curry is done, add a sweetener and season.
CURRY IS READY
Plate up the Aubergine curry. Side with the crispy poppadoms to scoop up all the goodness. Drizzle over the coconut yoghurt and garnish with the chopped coriander. Well done, Chef!
Frequently Asked Questions
What is the preparation time for Aubergine & Butter Bean Curry?
The preparation time for Aubergine & Butter Bean Curry with coconut yoghurt is between 20 and 35 minutes.
What is the total time required to make Aubergine & Butter Bean Curry with coconut yoghurt?
The total time required to make Aubergine & Butter Bean Curry with coconut yoghurt is between 35 and 50 minutes.
How many servings does Aubergine & Butter Bean Curry provide?
4 servings
What are the main ingredients in Aubergine & Butter Bean Curry?
Aubergine, ButtaNutt Coconut Yoghurt, Butter Beans, Cooked Chopped Tomato, Curry Spice, Fresh Chilli, Fresh Chillies, Garlic Clove, Garlic Cloves, Onion, Onions, Poppadoms
What is the nutritional information of Aubergine & Butter Bean Curry?
Calories: 441, Carbs: 81 grams, Fat: grams, Protein: 18.1 grams, Sugar: 30.1 grams, Salt: 1706 grams
How do I prepare Aubergine & Butter Bean Curry?
CURRY FINISH: When the curry is done, add a sweetener and season. CURRY IS READY: Plate up the aubergine curry. Side with the crispy poppadoms to scoop up all the goodness. Drizzle over the coconut yoghurt and garnish with the chopped coriander. Well done, Chef! POPPADOMS: Place a pan over medium-high heat with enough oil to cover the base. When hot, shallow fry the poppadoms one at a time, about 30 seconds per side. As soon as the poppadom starts to curl, use tongs to flip it over and flatten it out. Keep flipping and flattening until golden and puffed up. START THE CURRY: Place a pot over medium heat with a generous drizzle of oil. When hot, fry the onion and the aubergine until browning, 4-5 [5-6]|#7DA0D7 minutes. Add the garlic and the curry spice, and fry until fragrant, 1-2 minutes. Pour in the cooked chopped tomato and 200ml [400ml]|#7DA0D7 of water. Simmer until reduced and thickened, 12-15 minutes. In the final 3-5 minutes, add the butter beans and cook until warmed through.
What should be prepared from my kitchen to make Aubergine & Butter Bean Curry?
Aubergine, ButtaNutt Coconut Yoghurt, Butter Beans, Cooked Chopped Tomato, Curry Spice, Fresh Chilli, Fresh Chillies, Garlic Clove, Garlic Cloves, Onion, Onions, Poppadoms
How many calories does Aubergine & Butter Bean Curry have?
441 calories
How much fat content does Aubergine & Butter Bean Curry have?
grams
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