Vegan BLACK BEANS & AUBERGINE CURRY Recipe (Gluten free/ Dairy free)

November 14, 2016

Another great idea for a meatless Monday. However this is a big batch, so it will also be a meatless Tuesday ;-) 



  • 500 g new potatoes,

  • drizzle of olive oil,

  • 2 large onions chopped,

  • 1 tbsp coconut oil,

  • 500 ml tomato passata,

  • 400 ml can coconut milk,

  • 2 tsp cumin,

  • 2 tsp turmeric,

  • 2 tsp ground coriander,

  • 0.5-1 tsp mild chilli powder,

  • 2 small aubergines cut into 1 cm cubes,

  • 400 ml can black beans drained and rinsed,

  • 150 g spinach,

  • sea salt to taste,

  • brown basmati rice to serve.



Cut the potatoes in halves, drizzle with olive oil and sprinkle with sea salt. Roast for about 25 minutes in the oven (180C). In a large pan lightly fry onion in coconut oil for about 5 minutes, add passata, coconut milk and spices. Bring it to boil, add aubergines, cover and cook for about 15 minutes. At the end add black beans and spinach, and cook for about 5 minutes. Mix it with roasted potatoes and serve with brown rice.




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Karolina Lukaszewicz

Nutritional Therapist

Dip CNM, mANP, rGNC 

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