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.
Serving guide
Choose your portion size.
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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R240.72
for 4 servings · R60.18 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Aubergine needs 1 kgMacaroni 500 g 500 g at R22.99 · 2.0× packsR45.98
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Butter Beans needs 480 gButter Beans in Brine 400 g 400 g at R28.99 · 1.20× packR34.79
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Poppadoms needs 8Coriander And Garlic Poppadoms 10 pk R59.99 · whole pack (size can't be divided)R59.99
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Cooked Chopped Tomato needs 800 gBulk Salad Tomatoes 1.5 kg 1.5 kg at R45.00 · 53% of packR24.00
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Fresh Chillies needs 2Extra Hot Habanero Chillies 50 g R15.99 · whole pack (size can't be divided)R15.99
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Garlic Cloves needs 2Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
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Onions needs 2Cheese and Onion Rings and Balls Maize Snack 25 g R6.99 · whole pack (size can't be divided)R6.99
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Curry Spice needs 80 mlChicken Masala 50 g R29.99 · whole pack (size can't be divided)R29.99
Not in the Woolies basket — source these elsewhere:
- ButtaNutt Coconut Yoghurt
Shopping
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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, Chilli, Curry Spice, Garlic, Onion, Poppadom, Tomato
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, Chilli, Curry Spice, Garlic, Onion, Poppadom, Tomato
How many calories does Aubergine & Butter Bean Curry have?
441 calories
How much fat content does Aubergine & Butter Bean Curry have?
grams