Vegan Aubergine and Black Bean Curry

  • Serves 4

You can't beat a good curry, which can be packed with the good stuff, too, as in this aubergine and black bean curry.


You’ll enjoy a good dose of vitamins C and K, B vitamins, copper, potassium, iron, fibre and much more with this recipe.

Nutritionist and keen amateur athlete Kate Percy set up GoFaster campaign in 2009 and, following the publication of several sports nutrition books, now produces a range of all-natural energy balls, Go Bites.



  • rapeseed oil 1tbsp
  • onion 1
  • black mustard seds 1tsp
  • chilli powder 2tsp
  • tumeric 1tsp
  • garlic 4 cloves, peeled and crushed
  • fresh ginger 5cm piece, peled and grated
  • ground cumin 1tsp
  • ground coriander 1tsp
  • salt 1tsp
  • tin chopped tomatoes 400g
  • large aubergine 1, cubed
  • tin black beans 400g, drained
  • fresh coriander 50g bunch
  • fresh green chilli 1, finely chopped


  • Step 1

    Sauté the onion in the oil until soft. Stir in the mustard seeds, chilli powder, turmeric, garlic, ginger, cumin, coriander and salt, and cook for 2mins.

  • Step 2

    Add the aubergine and stir fry for a few minutes to ensure the cubes are coated with the spices. Stir in the tomatoes and simmer, covered, for 15-20mins. Add the beans and 100ml water, and cook for another 5mins.

  • Step 3

    Serve with coriander and either basmati rice, Naan bread or chapati.