This is a really quick week night curry recipe with minimum spices.
Not an authentic spicy Indian curry but rather mild, westernized, tummy friendly curry.
Ingredients
(500g vegetables in total )
250g aubergine
200g tomatoes
50g onion
1tbsp oil
1 clove of garlic
8g salt
100ml water
100ml(or 150ml) coconut milk
200g of canned tomatoes
1tsp sugar (Optional)
250g cooked beans of your choice
(Spices)
1tsp ground coriander
1tsp ground cumin
1tsp garam masala
1tsp turmeric powder
(Umami ingredients)
1tbsp tomato paste
1tbsp brewer's yeast
(Topping option )
1tbsp olive oil
1/3 tsp chili flakes
+Black pepper to taste.
+Fresh coriander leaves
+1tsp coconuts milk
(Preparation )
Dice all of your vegetables. And mince 1 clove of garlic.
We need to sautee chopped aubergine and onion first.
Leave chopped tomatoes and minced garlic aside.
STEP 1
Heat 1 Tbsp oil in a frying pan over medium-high heat.
Add chopped onion first and sautee, and then diced aubergines.
Season with salt.(So they get tender quickly)
Keep sauteing ,stirring often, until softened, about 5 minutes.
If you want to keep the shape of aubergine, we add tomatoes here.
If you want to completely mush aubergine to create a creamy texture ,add
already 100ml water instead.
STEP 2
Add chopped tomatoes and minced garlic.
Keep sauteing, for another 5 minutes.
STEP 3
Then add 1tbsp of tomato paste and spices.
(1tsp each ground coriander/turmeric/cumin/MDH masala)
To be specific, I added MDH daal makhani masala that I really like.
STEP 4
When your masala is fragrant, add 100ml of water and brewer's yeast.
Again, this is not an authentic Indian Curry.
I'm making it less spicy.
Brewer's yeast adds good amount of Vitamin Bs and minerals.
STEP 5
Add 200g of canned tomatoes here.
Pour in 100ml of coconut milk and bring to a simmer.
If you like it creamier you can add in total of 150ml coconut milk.
If the tomato based curry is too sour for you add 1tsp of sugar.
👉I use sometimes navy beans but usually butter beans.
(Weiße Bohnen /Weiße Riesenbohnen)
Rinse the canned beans well before adding into your curry.
As soon as the curry is heated add cooked beans.
STEP 6
After adding beans, stir just a few times.
Crack some black pepper to taste.
The curry is done:)
This is an optional topping "Chili oil"
Heat 1tbsp of olive oil in a small pan, and let 1/3 tsp chili flakes infused.
I used my normal EV olive oil.
STEP 8
Top with coriander leaves ,chili oil and drizzle some coconuts milk.
Serve it with basmati rice.
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