Veg box came with an aubergine and pepper this week so along with my cook with a friend evening I thought I’d combine it with the recipe we’d picked. This is really loosely based on the Rajma recipe in the Dishoom cookery book. Let’s say it’s more inspired by the recipe as the book has you jumping off here, there and everywhere for other base recipes and this does nothing of the sort!
| 2 tbsp vegetable oil 2 large white onions, finely diced 3 large garlic cloves crushed Large thumb of ginger, finely diced | |
| 1 Red Pepper, stalk removed and dice | Optional or could use a chilli instead, watch the heat |
| 1 Aubergine, diced bite sized pieces | Swap for a courgette, sweet potatoe or squash |
| 1 tsp chilli powder of your choice 1 tsp ground cinnamon 1 tsp ground cumin 1/2 tsp chilli powder | Could use a half small jar of curry paste |
| 2 tbsp tomato purée 1 (400g) tin chopped tomatoes 2 x 400g tin kidney beans, drained and rinsed |
This way of cooking is essentially a way of building up flavours, a base for those robust healthy beans.
Heat the oil in a large deep oven ready pan over a medium heat and add the onions cooking for 10 minutes, stirring regularly whilst you chop the other veg
Add the garlic and ginger, stirring through at regular intervals to avoid any catching on the bottom of the pan. Add the pepper if using and cook through, 10 minutes or so.
Add a splash of water if you need to stop it burning, caramelising and soft is what we are looking for.
Add the aubergine, turn over into the onions and cook through for a minute.
Add the spices and the tomato purée cooking through for 2 minutes.
Add the tinned chopped tomatoes, kidney beans and bring to a simmer, then place into the oven on a low heat (150°) for an hour or so, check in on it at the half way point, turn it over and add a little water if needed.