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*Aubergine and Black Bean Curry, yummy but before we begin if you are new to my blog and love recipes then I upload three times a week on a Monday, Wednesday and Friday at 7 am (GMT). So don’t forget to like this blog and follow me on here for loads more FREE recipes.
When food shopping, I often pass the Aubergines sitting on their shelf wondering what I could make with them. It wasn’t a vegetable I ate a lot of as a child. The only dish I remember my Dad cooking it in was Moussaka. A tradition Greek dish made with mince lamb, lemon, tomatoes and aubergine.
It’s delicious but that was probably the only time I experienced aubergines. So I have decided to dedicate a little time to the aubergine to see what else I can make with it. Plus I have discovered a few facts while I was researching for this dish.
Tomatoes, potatoes, bell peppers and aubergines all belong to the night shade family. Aubergines grow in the same way as tomatoes. They hang from vines of a plant that grows several feet high. The most popular variety of aubergine looks like a large pear and they are a deep purple colour. They also have a shiny skin and the flesh on the inside is cream-coloured and sponge-like with edible seeds.
Aubergines are available in a variety of colours including orange, lavender, jade green and yellow and come in a variety of shapes and sizes. However the modern aubergine owes its origin to the wild version that is native to South East Asia. For many centuries aubergines were enjoyed as a decorative plant than food due to the bitter taste. I’m glad they are no longer a decorative plant and we get to eat them. I think once you know how to cook them they are a great addition to any meal and they are beautiful in this curry.
- Sharp knife
- Vegetable Peeler
- Chopping board
- Large saucepan
- Plastic brush
- Stirring spoon
- Onions x 1
- Garlic x 2 cloves
- Courgettes x 2
- Yellow pepper x 1
- Aubergine x 1
- Tomatoes x 2 400g tins
- Mild or hot chilli powder x 1 tsp
- Garam Masala x 1 – 2 tsps
- Cinnamon x 1 tsp
- Herbs du provence x 1 tsp
- Black beans x 2 400g tins
- Salt and pepper to taste
- Spinach x 1 400g tin
- Olive oil x 2 tsps
- Start by peeling and slicing then quartering the courgettes and aubergines.
- Next peel and chop the onions and then slice the yellow pepper.
- Then peel and slice the garlic.
- Put the large saucepan on a high heat and add the oil to the pan.
- Spread the oil with the plastic brush across the base of the pan.
- When the pan is hot add the onions and then a couple of minutes later add the garlic.
- Fry together until the onions become translucent.
- It should take around five minutes for this to happen.
- Now add in the aubergine, courgette and yellow pepper.
- Then continue to fry for another couple of minutes.
- Sprinkle over the spices and herbs at this point and mix all these ingredients together.
- Pour in the tomatoes, bring to the boil and then turn the heat to low and leave to simmer.
- Add salt and pepper to taste.
- While the sauce is simmering cook the rice or quinoa.
- Drain the black beans through the colander and add these to the sauce.
- Leave this to simmer while the rice cooks as per the packet instructions.
- Finally, five minutes before the rice is due to be cooked, add the spinach to the sauce.
- Mix into the sauce, letting it wilt down.
- Once the rice is cooked, drain as per the packet instructions.
- Then serve and enjoy.
Aubergine and Black Bean Curry is a very simple and easy dish. It requires minimum effort but yet has a brilliant flavour and taste. My little family all enjoyed this dish and my son Ted loves beans so always a winner with him. It’s a great meal to make double the portion size and freeze as well. We all enjoyed it and if you do try this dish, as always, we hope you enjoy it too.
What sort of curries do you enjoy and how often do you have a curry night in your house? I would love to know so let me know in the comments below and please don’t forget to follow me for more delicious recipes.