Aubergine and white bean curry with crème fraîche
Serves 4
Your support helps us to tell the story
From reproductive rights to climate change to Big Tech, The Independent is on the ground when the story is developing. Whether it's investigating the financials of Elon Musk's pro-Trump PAC or producing our latest documentary, 'The A Word', which shines a light on the American women fighting for reproductive rights, we know how important it is to parse out the facts from the messaging.
At such a critical moment in US history, we need reporters on the ground. Your donation allows us to keep sending journalists to speak to both sides of the story.
The Independent is trusted by Americans across the entire political spectrum. And unlike many other quality news outlets, we choose not to lock Americans out of our reporting and analysis with paywalls. We believe quality journalism should be available to everyone, paid for by those who can afford it.
Your support makes all the difference.1tsp vegetable oil
1 onion, peeled and finely sliced
1tsp coriander seeds
1tsp fennel seeds
2 cloves garlic
4 fresh curry leaves
3 kaffir lime leaves
The juice of 1 lime
1tbsp palm sugar, or caster sugar
1tbsp fish sauce
1 aubergine, cut into eighths
1 tin good-quality chopped tomatoes
1 tin coconut milk
120g/7oz of cooked white beans
1 small bunch coriander, stalks and roots finely chopped
80ml/3fl oz crème fraîche
Heat the vegetable oil in a frying pan. Add the onion. Grind the coriander and fennel seeds in a pestle and mortar and add to the pan. Cook for 5 minutes, add the garlic, curry leaves, lime leaves, lime juice, sugar and fish sauce. Add the aubergine and cook for 10 minutes, then add the tomatoes and coconut milk and cook on a low heat for 15 minutes. Add the cooked white beans and cook for a further 10 minutes. Spoon into a large bowl and serve with crème fraîche and coriander.
Join our commenting forum
Join thought-provoking conversations, follow other Independent readers and see their replies
Comments