Eggplant & Tomato Protein Stew With White Beans Recipe

About this recipe

This Eggplant & Tomato Protein Stew with White Beans is a hearty and satisfying dish inspired by Indian flavors, perfect for a united family meal. The smoky eggplant pairs beautifully with tangy tomatoes and creamy white beans, all simmered in a fragrant blend of spices. This vegetarian recipe is full of plant-based protein and vibrant flavors, making it an ideal dish for sharing. Serve it warm, garnished with fresh coriander, for a comforting and wholesome culinary experience.

Ingredients

• 400 g Trs Turmeric Powder 400G
• - Ktc Coconut Milk 400ml
• 500 G Fresh Vine Tomato 500g
• 50 G Vandevi Asafoetida 50g
• - Fresh Asian Coriander Bunch
• 400G Trs Canned White Beans 400G
• - Tata Salt
• 100 G East End Ground Coriander
• - Jalpur Cumin Seeds
• - Jalpur Red Chilli Powder Fine
• 1 Ltr Ktc Sunflower Oil
• 500 g Fresho Brinjal - Varikatri, Organically Grown 500 G

Instructions

1. 1. Heat the vegetable oil in a large pan over medium heat. Add cumin seeds and hing (asafoetida) and let them sizzle for 30 seconds until aromatic.
2. 2. Add the diced eggplant and sauté for 5-7 minutes until lightly browned and softened.
3. 3. Stir in the chopped tomatoes, turmeric powder, chili powder, coriander powder, and salt. Cook for 8-10 minutes, stirring occasionally, until the tomatoes break down into a sauce-like consistency.
4. 4. Add the white beans to the pan and mix well. Pour in the coconut milk and stir to combine. Reduce the heat to low and let the stew simmer for 10-15 minutes, allowing the flavors to meld together.
5. 5. Taste and adjust seasoning if needed. Garnish with freshly chopped coriander before serving. Serve warm as a standalone dish or with naan or rice for a complete meal.