I’ve been saving this recipe, Black-eyed Bean and Eggplant Curry, for awhile until I had all the necessary ingredients (Korma paste, for instance). Gave it a go this weekend, and the dish passed the family 'taste' test. So here is the recipe from a newspaper promotion of Sanitarium. You can find more at www.sanitarium.com.au.
What you’ll need:
* ¾ cup dried black-eyed beans, soaked overnight
* 2 tablespoons vegetable oil
* 1 onion, finely chopped
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| Eggplant |
* 2 garlic cloves, crushed
* 2 cm ginger, grated (about 1 teaspoon)
* 275g eggplant, (1 medium eggplant), cubed
* 1 tablespoon Korma curry paste
* 1 cup tomato passata sauce
* ½ cup vegetable stock
* ½ cup natural yoghurt (they recommend reduced fat, I used normal yoghurt mixed with a little bit of cornflour to prevent curdling).
* ½ cup coriander, chopped roughly
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| Fresh coriander/cilantro |
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| Black-eyed peas |
What to do: Place soaked, drained beans in a saucepan. Cover with water, bring to a boil, then simmer for 30 minutes. (Or microwave the lot under the legumes setting).
Next heat oil in a pan. Add onion, garlic, ginger and eggplant. Cook, stirring often, for about 10 minutes or until vegetables are tender. Stir in curry paste. Cook for another minute. Stir in beans, tomato sauce and stock. Bring to a boil. Reduce heat, cover and simmer for 10-20 minutes or until eggplant and beans
are tender (and fragrant). Stir through yogurt and coriander. Service with brown rice. (Or any other kind of rice).
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