Aubergine and Cacao Curry

Soaking time: overnight
Preparation time: 25 min
Cooking time: 40 – 45 min (in an Instant Pot), 1hr 15 min (normal saucepan)

Serves 4-6 people.

1 cup dried red kidney beans (soaked overnight, draines and rinsed) or 1 jar of 550g cooked red kidney beans, drained and rinsed
2-3 tablespoons olive oil
2 white onions diced
4 garlic cloves grated
½ inch ginger grated
½-1 inch fresh turmeric grated/ ½ – 1 teaspoon turmeric powder
Up to 2 chillis diced (depending on how spicy you want it)
1 fennel bulb diced
1 jar (500-600g) passata
2 cups vegetable stock
2 aubergines diced
½ large/1 medium sweet potato diced into large cubes
1 teaspoon hot paprika
3 cardamom pods broken open
2 tablespoons cumin seeds
1 tablespoon fennel seeds
2 teaspoons cacao powder
2 tablespoons tamari sauce
1 teaspoon Himalayan rock salt
2 teaspoons brown rice miso paste
1 teaspoon maple syrup
½ cup raisins
Serve with quinoa or any wholegrain
1. Soak the beans overnight, then rinse and drain them the following morning.
2. Add some of the olive oil plus one piece of onion to a saucepan and bring it to a medium to high heat. (If you are using an Instant Pot you can use the sauté function). Wait for the onion piece to sizzle, once it does add in the rest of the onion. If the onion starts to burn at the bottom, deglaze with some water.
3. Once the onions have become translucent add in the garlic, the chopped chilli, the turmeric, the ginger and the fennel. Stir for another 30 seconds, adding in a little more oil.
4. Now add in the cumin and fennel seeds and cook for about 30 seconds more, constantly stirring.
5. At this stage add in the paprika, the salt and the cacao. Cook for another 30 seconds and add a bit more oil. Deglaze with water if needed.
6. Add in the aubergine and the sweet potato and cook for another 3-4 minutes, stirring until it is completely covered with the spice mixture. If anything starts to burn at the bottom of the pan or Instant Pot, just add more water to deglaze.

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