Curried Aubergine, Cavelo Nero & Adzuki Beans
This quick and easy curry recipe will get your tastebuds sizzling and your belly singing. Serve with rice, chips, chapattis, naan or all of the above! It even goes well with a couple of rounds of toast! It's a great pick me up if you're feeling a bit under the weather too.
1 x Aubergine diced into 1cm cubes
1 x head of Cavelo Nero (Black Kale) washed and finely slices (green kale or spinach would work fine here, spinach will take less time to cook though)
1 x cup cooked adzuki beans (could use a tin of kidney beans here or chickpeas)
1 x chilli sliced
2 x cloves of garlic finely sliced
2 x teaspoons of garam masala
1 x teaspoon turmeric
1 x teaspoon mustard seeds
1 x pinch of salt and pepper to taste
Glug of olive oil
Right, first up warm your pan on a medium heat and add the oil. Next up add the aubergine, cavelo nero, chilli, garlic and salt and pepper and stir well to stop it from burning. The aubergine will work a bit like a sponge at this stage and suck up the oil but don't worry it will release it once it starts to cook out. If you're worried about it burning just add a small dash of water but make sure you keep stirring. After a couple of minutes add the mustard seeds, garam masala and turmeric. Again stirring well to stop the aubergine from browning too much. Next add in your cavelo nero and cook for a further 5 mins, remembering to keep stirring. Last but not least add in your adzuki beans and cook for a further 3-5 mins.
Serve with a side of your choice.