Butter Bean Curry

• rapeseed oil↗2 tbsp tbsp
• onion↗2

  (320g), finely chopped

• finely grated ginger1 tbsp tbsp
• garlic cloves↗3 large

  finely grated

• red chili↗1

  seedless and sliced

• butter beans↗2 x 400g cans cans

  2 x 400g cans

• vegan bouillon powder↗2 tsp tsp
• cumin seeds↗1 tsp tsp
• moderate curry powder2 tbsp tbsp
• chopped tomatoes400g can g

  canned

• eggplant↗1

  (320g), diced

• coriander↗15g g

  finely chopped

• prepared wholegrain rice250g pouch g

  pouch

• bananas↗2 small

  peeled and finely sliced

• lime↗½

  juice

• огірок↗¼

  дрібно нарізаний

• червона цибуля↗1 small

  (60g), дрібно нарізана

• червоний чилі↗1

  без насіння і нарізаний

Step-by-step instructions

1. 1

   Heat the oil in a non‑stick pan over medium heat and sauté the onion for 8 minutes until soft. Add the ginger, garlic and chili and cook for a few more minutes. Measure 300 ml of the liquid from the butter bean cans into the lid and mix with the bouillon powder to make a broth (don’t worry if it’s thick or lumpy—it will dissolve in the pan while cooking).

2. 2

   Add cumin seeds and the moderate curry powder to the onion, stir, then add the tomatoes, beans and eggplant. Pour in the broth. Bring to a boil. Reduce heat to medium‑low, cover and simmer for 30 minutes until the vegetables are tender. Stir in half the coriander, mix. Remove from heat.

3. 3

   For the raita, mix the bananas with lime juice. Add cucumber, onion, chili and the remaining coriander. Heat the rice according to the package instructions and serve it with half the curry and the raita. Cool and refrigerate the remaining curry and raita to prepare our butter bean rolls. The curry keeps in the fridge for up to three days. The raita keeps for one day.