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Aubergine, black-eyed bean and spinach curry recipe

Aubergine, black-eyed bean and spinach curry recipe

10 ratings

This colourful vegan curry is sure to liven up your midweek meals. Aubergine, spinach and black-eyed beans are cooked in a lightly spiced tomato sauce. Serve with brown rice and a dollop of natural yogurt - delicious! See method

  • Serves 4
  • 10 mins to prepare and 40 mins to cook
  • 486 calories / serving
  • Freezable
  • Vegan
  • Vegetarian
  • Gluten-free
  • Dairy-free


  • 2½ tbsp rapeseed oil
  • 2 aubergines, cut into 3-4cm pieces
  • 1 large onion, finely chopped
  • 2 tbsp garlic and ginger paste
  • ¼-½ tsp crushed chillies, to taste
  • 1½ tsp each ground cumin and coriander
  • ¼ tsp ground turmeric
  • 1 vegetable stock pot
  • 400g tin chopped tomatoes
  • 240g brown rice
  • 400g tin black-eyed beans, drained and rinsed
  • 100g baby spinach, washed
  • 30g pack fresh coriander, roughly chopped
  • natural yogurt and mango chutney, to serve (optional)
If you don't have chopped tomatoes, chop up a tin of plum tomatoes instead

Each serving contains

  • Energy

  • Fat

    14g 19%
  • Saturates

    1g 7%
  • Sugars

    13g 15%
  • Salt

    1.3g 22%

of the reference intake
Carbohydrate 68.8g Protein 15.6g Fibre 12.8g


1. Heat 1 tbsp oil in a large, lidded, nonstick frying pan over a high heat. Fry half the aubergines for 2-3 mins until beginning to brown, then reduce the heat to low, cover and cook for 15 mins, stirring every 5 mins, until tender. Transfer to a plate. Repeat with 1 tbsp oil and the remaining aubergines.

2. Heat ½ tbsp oil in a large, lidded flameproof casserole dish or saucepan over a low heat. Add the onion, cover and cook for 7-8 mins, stirring occasionally, until soft. Stir in the garlic & ginger paste and chillies; cook for 2 mins.

3. Stir in the spices, cook for 1 min, then add the stock pot, chopped tomatoes and a tin’s worth of water; season with black pepper. Stir well, bring to the boil, then reduce the heat and simmer for 20-30 mins until thickened. Meanwhile, cook the rice to pack instructions.

4. Add the aubergine, beans, spinach and half the coriander to the sauce. Stir to wilt the spinach; season. Spoon into bowls with the rice and the rest of the coriander. Serve with yogurt and mango chutney, if you like.

Tip: Swap fresh spinach for frozen: cover with boiling water; drain. Swap black-eyed beans for chickpeas or cannellini beans.

Freezing and defrosting guidelines

In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

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