A Vegan Feast|Coconut eggplant and Kidney Bean Curry with Sweet Corn

Ingredients:

• 1 aubergine, diced
• 1 can (240g) red kidney beans, with water
• 200g sweet corn
• 400ml coconut milk
• 2 white onions, sliced
• 2 garlic cloves, finely chopped
• 1 tsp ground turmeric
• 1 tsp chilli flakes
• 1 tsp garam masala
• Rapeseed oil (or other neutral oil)
• Sea salt flakes
• Black pepper
• Coriander, finely chopped, for garnish

Serves 2

Method:

1. Heat a large frying pan over medium heat and add 2 tablespoon of rapeseed oil. Once hot, add the diced aubergine and fry until soft and golden brown. Once cooked, remove from the pan and set aside.
2. In the same pan, add another 1 tablespoon of rapeseed oil and fry the sliced onions until they become soft and translucent. Then add the finely chopped garlic and stir well.
3. Add the ground turmeric, chilli flakes, and garam masala to the pan and cook for 1-2 minutes to release their flavors. Then add the can of red kidney beans (including the water in the can) and stir well until the mixture comes to a boil.
4. Pour in the coconut milk and stir well. Reduce the heat to low and let the curry simmer for a few minutes until the sauce has reduced by about one-third.
5. Add the fried aubergine back to the pan and mix it with the curry sauce. Cover the pan with a lid and let it simmer for 2 more minutes.
6. Finally, serve the curry with a sprinkle of finely chopped coriander on top, along with rice, pasta, or bread.