Nutritional Information

Calculated based on standard values with available measurements and may therefore not be accurate.

Nutritional information not available.

Instructions

1. Step 1

   Warm the oil in a non-stick pan over medium heat, and sauté the onions for 8 mins until they become soft. Stir in the ginger, garlic, and chili, and continue cooking for a few more minutes. Pour 300ml of the liquid from the butter bean cans into a jug, then combine it with the bouillon powder to create a stock (don’t be concerned if it appears thick or lumpy, as it will dissolve while cooking in the pan).

2. Step 2

   Mix the cumin seeds and curry powder with the onions, then add the tomatoes, beans, and aubergine. Pour in the stock and bring to a boil. Lower the heat to medium-low, cover, and let simmer for 30 mins until the vegetables are tender. Incorporate half the coriander, and then take it off the heat.

3. Step 3

   To make the raita, mix the bananas with lime juice. Incorporate the cucumber, onion, chili, and the rest of the coriander. Heat the rice following the instructions on the packet, then serve it with half of the curry and the prepared raita. Allow the remaining curry and raita to cool and then chill, as they will be used for the butter bean curry wraps. The curry can be stored in the fridge for up to three days, while the raita will last for a day.