I know this one sounds a bit odd, I mean black beans and eggplant and make a curry out of it. What’s that about? It sounds pretty “yegh” but trust me, it’s delicious!
It started off like most of my dinners. It’s dinner time. I’m hungry. I’ve got no meat. I did, however, have loads of veggies and a can of black beans! Hence, this recipe.
It wasn’t amazing the first time around but I think I finally got it. This curry is vegetarian, delicious and so satisfying! I had this curry with with some simple rice and it lasted me two days. It was actually better the next day..
So, here goes!
You will need:
- 1 cup eggplant
- 1/2 can of black beans
- 1 cup tomato puree
- fresh coriander
- 1 tsp papaya hot sauce
- 2 cloves garlic
- 1 small onion
- 1/4 cup zucchini
- 1/2 cup heavy cream
- 1/4 cup mushrooms
- 1 tsp tumeric powder
- 1 tsp coriander powder
- 1 tsp cumin powder
- 1/2 tsp chili powder
- 1 tsp dried parsley
- salt and pepper to taste
- 1/2 tsp nutmeg
- 1 tbsp oil
Start off by frying garlic and onion until the onion is translucent. Add the eggplant, zucchini and mushrooms.
Sautee the vegetables and add the tomato puree. Add the black beans to the mix.
Proceed by adding all the seasonings and mix until it’s all incorporated.
Add the heavy cream and adjust the salt and pepper. Add the hot sauce and mix until incorporated.
Let this cook for a while, more or less 5-7 minutes. If it gets dry, add some more cream or milk or even water. Be careful not to add too much water as it might get a little too runny. Milk or cream are safer options as they’re of thicker consistency. If you’ve added some extra milk or cream or water, let it cook a while so that it incorporates into the curry.
Once it has simmered a little, it should be done and ready to eat!
Two minutes before you take it off the stove, add some chopped up fresh coriander. Let this simmer for a bit and ta-da!
Sprinkle a little fresh coriander as garnish.
If you’ve tried this recipe, please let me know what you think!