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Meera Sodha's Vegan Recipe for Aubergine, Black-Eyed Bean and Dill Curry
Ingredients
  • 4 tbsp rapeseed oil
  • 5 garlic cloves, peeled and sliced
  • 4 big vine tomatoes, roughly chopped (or 400g tinned tomatoes)
  • 1 ¼ tsp Kashmiri chilli powder (or regular mild chilli powder)
  • ¾ tsp turmeric
  • 1⅓ tsp salt (or to taste)
  • 900g aubergines (about 3), cut in half lengthwise and then into 1cm semi-circles
  • 400g tin black-eyed beans, drained
  • 40g fresh dill, finely chopped
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