Butter bean curry

Dinner with 18 ingredients.

Servings: 2

Total time: 55 minutes

Ingredients

• 1 teaspoon cumin seeds
• 2 tablespoon rapeseed oil
• 3 large garlic cloves finely grated
• 0.25 cucumber finely chopped
• 0.5 lime juiced
• 250 gram pouch cooked wholegrain rice
• 1 aubergine (320 g), cut into cubes
• 2 small bananas peeled and finely chopped
• 1 tablespoon finely grated ginger
• 400 gram can chopped tomatoes
• 2 x 400 g cans butter beans
• 2 tablespoon medium curry powder
• 15 gram coriander chopped
• 1 small red onion (60 g), finely chopped
• 2 teaspoon vegan bouillon powder
• 2 onions (320 g), finely chopped
• 1 red chilli deseeded and sliced

Method

1. Heat 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).
2. Stir 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.
3. For 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.