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Black-eyed bean curry

Name: Black-eyed bean curry
Prep time: 20 min
Cook time: 55 min
Ingredients: ¾ cup (150g) dried black-eyed beans, soaked overnight; 2 tbs vegetable or canola oil; 1 onion, finely chopped; 2 garlic cloves, crushed; 2cm piece fresh ginger, peeled and finely chopped; ½ small eggplant (275g), trimmed and cut into 1cm cubes; 1 tbs korma curry paste (for more spice use 2 tbs); 1 cup tomato passata sauce; ½ cup vegetable stock; ½ cup reduced fat natural yoghurt; ½ cup coriander leaves, roughly chopped; steamed brown long grain rice to serve

Serves: 4

Prep: 20

Cook: 55

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