- 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
Black-eyed bean curry
Packed with protein, iron and fibre, the black-eyed beans give a light sweetness to this curry, complemented by the creamy texture of eggplant.
- Place soaked drained beans in a saucepan, cover with water and bring to the boil over high heat. Reduce heat and simmer for 30 minutes. Drain and rinse well.
- Heat oil in a large saucepan over medium heat. Add onion, garlic, ginger and eggplant. Cook, stirring often, for 10 minutes until vegetables are tender. Stir in curry paste. Cook, stirring, for 1 minute.
- Stir in beans, tomato sauce and stock. Bring to the boil. Reduce heat, cover and simmer for 10-12 minutes or until beans and eggplant are tender. Stir through yoghurt and coriander. Serve with steamed brown long grain rice.
- Cook eggplant separately for a more vibrant colour.
- Passata sauce is available in most supermarkets in the pasta sauce aisle, alternatively you could use pureed tinned tomatoes.
- Soak beans overnight before boiling.