The butter beans in this veggie curry create a satisfying texture. We’ve paired them with dark-skinned aubergine, which is packed with antioxidants
Prep:15 mins
Serves 2
2 tbsp rapeseed oil2 onions (320g), finely chopped1 tbsp finely grated ginger3 large garlic cloves, finely grated1 red chilli, deseeded and sliced2 x 400g cans butter beans2 tsp vegan bouillon powder1 tsp cumin seeds2 tbsp medium curry powder400g can chopped tomatoes1 aubergine (320g), cut into cubes15g coriander, chopped250g pouch cooked wholegrain rice
STEP 1Heat the oil in a non-stick pan over a medium heat and fry the onions for 8 mins until softened. Add the ginger, garlic and chilli, and cook for a few minutes more. Measure 300ml of the liquid from the cans of butter beans into a jug, and mix in the bouillon powder to make a stock (don’t worry if it’s thick or lumpy as it will dissolve in the pan as it cooks).STEP 2Stir the cumin seeds and curry powder into the onions, followed by the tomatoes, beans and aubergine. Add the stock. Bring to the boil. Reduce the heat to medium-low, cover and simmer for 30 mins until the veg is tender. Stir in half the coriander. Remove from the heat.STEP 3For the raita, toss the bananas in the lime juice. Add the cucumber, onion, chilli and remaining coriander. Warm the rice following pack instructions and serve with half the curry and raita. Cool and chill the rest of the curry and raita to make our butter bean curry wraps. The curry will keep chilled for up to three days. The raita keeps chilled for a day.
