Aubergine and black-eyed bean curry from Leith's Vegetarian Bible (page 316) by Polly Tyrer

  • vegetable stock
  • aubergines
  • Show all ingredients...

  • EYB Comments

    Can substitute cooked pinto beans, cooked borlotti beans or cooked butter beans for cooked black-eyed beans.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute cooked pinto beans, cooked borlotti beans or cooked butter beans for cooked black-eyed beans.

  • London_Mummy on March 13, 2026

    I picked this recipe simply because I wanted to use the aubergines & leeks which I had, but it came out better than I had expected for an English-style curry. I used butter beans from the suggested alternatives to black-eyed beans. I substituted a leftover half tin of chopped tomatoes, one tbs of tomato puree plus a splash of sriracha for the spicy stock plus 2 tbs of tomato puree. I used English curry powder plus a bit of ground cardamom for the "korma curry powder" listed. Also, fennel is currently so costly at £5/bulb that I omitted it & added one star anise seed instead to give the fennelly flavour.

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