Creamy Peanut Curried Aubergine and Beans

• porciones: Yield: 4
• tiempo activo: 5 minutes
• tiempo total: 30 minutes

Ingredientes

For the Pan:

2 tbsp olive oil

1 tsp ground cumin

½ tsp hot smoked paprika

½ tsp ground turmeric

½ tsp black mustard seeds

1 leek, sliced

2-3 garlic cloves, crushed

1-inch piece ginger, peeled and grated

1 aubergine, chopped into cubes

400g fresh tomatoes, roughly chopped

320g white beans e.g. cannellini or butterbeans

1 lime, juiced

For the Sauce:

150g white beans, e.g. cannellini or butterbeans

3 tbsp peanut butter

2 tbsp tomato puree

100g thick coconut yoghurt

100ml unsweetened plant-based milk

To Serve:

Coconut yoghurt

Chilli oil

Fresh coriander or other herbs

Pitta breads, flatbreads or naan

Rice or other wholegrains

Instrucciones

For the pan: heat a large non-stick frying pan with the oil and once hot, add the cumin, paprika, turmeric and mustard seeds. Cook for 1-2 minutes, stirring well, until the seeds pop. Now add in the leek, garlic and ginger and fry for 5 minutes, to soften the leeks. Add in the aubergine and continue to fry for 5 minutes to soften the vegetables. Pour in the chopped tomatoes and cook with a lid on for 5 minutes.

Meanwhile make the sauce: add all of the ingredient to a small blender and process until smooth.

Back into the pan: pour in the beans and all the sauce and stir well. Bring to a gentle simmer and cook for 10 minutes, with a lid on, until warmed through and creamy. Stir often to avoid it sticking at the bottom. Just before serving, stir through the lime juice.

To serve: ladle into bowls and top with more coconut yoghurt, some chilli oil and fresh herbs. Enjoy with your favourite breads and wholegrains.

To store: once cool, keep in a sealed container for 2-3 days or in the freezer for 1 month and allow to defrost before warming back up to eat.