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Black-eyed bean curry

Serves: 4
Prep: 20
Cook: 55

    Packed with protein, iron and fibre, the black-eyed beans give a light sweetness to this curry, complemented by the creamy texture of eggplant.


    • 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


    1. 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.
    2. 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.
    3. 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.

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