Broad beans with leeks and aubergine
1 Apr 2016
Prep Time
10 minutes
Cook Time
15 minutes
Total Time
25 minutes
Background
Broad beans with leeks and aubergine is very easy to make and very healthy. It's a recipe I made to use up the vegetables I happened to have in the kitchen and it turned out to be very tasty. It goes rather well with steamed rice, roti or naan.
Ingredients
- ½ kg Broad beans (Cut into small pieces)
- 1 Long aubergine (Small and chopped)
- 1 Leek (Washed and chopped)
- 1 Tbsp Fenugreek leaves (Optional)
- 1 Onion chopped
- 1 tsp Turmeric
- Salt as required
- 1 tsp Chilli powder
- 1 Tbsp Oil
- 1 Tomato chopped
Instructions
- Heat oil in a deep bottomed vessel, add onion and leek and fry until they are soft.
- Add the fenugreek leaves and fry for a couple of minutes.
- Add the broad beans, tomato and aubergine and fry until soft.
- Add the turmeric, salt and chilli powder and mix.
- Serve hot with steamed rice, roti or naan.
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Categories
- Meal Type: - Courses - Dinner - Lunch - MEALS - METHOD & SKILL - One Pot - Side
- Cuisines: - ASIA - Indian
- Health and Diet: - Dairy Free - Gluten Free - Healthy - Vegan
- Skill Levels: - Easy
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