Hearty and comforting eggplant and Kidney bean stew.
Author:Anastasia
Prep Time:5 min
Cook Time:45 min
Total Time:50 minutes
Yield:41x
Category:Main course
Cuisine:International, Vegan
Ingredients
Scale
1 C dried Kidney beans
2 medium eggplant (500g/1lb), diced
1 tsp cumin seeds
1 medium onion, diced
2 garlic cloves, minced
2 medium tomatoes, peeled and diced
1 tbsp tomato paste
1 tsp ground coriander
1/2 tsp dried oregano
1/4 tsp cayenne pepper
1 1/2 C vegetable stock or water
salt and black pepper to taste
oil for cooking
Instructions
If using dried beans cook them first.
Heat oil in a large shallow pan over medium heat. Throw in cumin seeds. After they become fragrant add onion and cook until soft and translucent. Then add garlic and stir for a minute.
Now add diced eggplant and cook for another 2-3 minutes. Finally stir in diced tomatoes, tomato paste, salt, herbs and spices. Cook for 5 minutes.
Pour vegetable stock and let everything simmer for 15 minutes.
In 15 minutes add cooked beans and simmer for another 5 minutes until all the flavors combine.
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