Spicy Beans on Cumin Aubergine

Kale is cruciferous, from the family of vegetables that support the liver’s detox function.

Taken from my book ‘Eat Right, Lose Weight’ which helps you discover your metabolic type.

Serves 4 - Metabolic Types (De, T, O, S)

Ingredients

For the spicy beans:

  • 1 tsp coconut oil or ghee

  • 50g white onion, peeled and finely chopped

  • ½ tsp ground cumin

  • ½ tsp ground coriander

  • ½ tsp chilli flakes

  • ½ tsp flaked sea salt

  • 100g sun-dried tomatoes, roughly chopped

  • 400g tin cannellini beans, drained and rinsed

For the cumin aubergine:

  • 1 medium aubergine

  • ½ tsp ground cumin

  • 1 garlic clove, minced

  • 1 tsp coconut oil or ghee

To serve:

  • 120g kale, chopped

  • Juice of 1 lemon

  • Salt and pepper

method

  1. Put the coconut oil or ghee into a frying pan over a medium heat. Once melted, add the onion and cook for 3 minutes.

  2. Add the cumin, coriander, chilli flakes and salt and cook for a further 3 minutes, allowing the spices to release their flavour. Turn the heat to low and add the sun-dried tomatoes.

  3. Cook for 10 minutes, stirring occasionally, until the onions are soft. Add the beans, stir to coat in the spices and cook gently for a further 10 minutes.

  4. While the beans are cooking, prepare the aubergine. Cut into 1cm slices, then use a sharp knife to score the flesh diagonally one way then the other. Rub the cumin and garlic into the flesh on both sides.

  5. Heat the coconut oil or ghee over a medium heat in a frying pan. Once hot, fry the aubergine for 4 minutes on each side or until golden and soft then remove from the pan and keep warm.

  6. Tip the kale into the frying pan, add the lemon juice and season with salt and pepper. Cook, stirring frequently until wilted. To serve, plate a slice of aubergine and top with a quarter of the bean mix and kale.

Lunch & Supper MainsPippa Campbell