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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Toss the cubed aubergine in olive oil and roast for 20 minutes at 200 degrees Celsius, turning halfway through.
Fry mustard seeds and cumin in coconut oil over medium heat until the seeds begin to pop.
Add onion, red pepper, and garlic and cook until softened.
Add tomato puree, chilli powder, turmeric, and curry powder and continue cooking until fragrant.
Stir in the chopped tomatoes, coconut cream, and butter beans, reduce heat and simmer for 10 minutes.
Add the roasted aubergine to the curry.
Stir in the coriander.
Serve and enjoy.
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For a spicier curry, increase the amount of chilli powder.
Substitute coconut cream with coconut milk for a lighter version.
Can I use a different type of bean?
Yes, chickpeas or lentils can be used as a substitute for butter beans.
How can I make this curry less spicy?
Reduce the amount of chilli powder or omit it entirely.
Can I prepare this curry in advance?
Yes, the flavors develop well if made a day ahead and reheated.
What can I serve with this curry?
Serve it with rice or naan bread for a complete meal.
Is there a substitute for coconut cream?
You can use heavy cream or a dairy-free alternative like almond milk.
