Butter bean curry

Ingredients

• 2 tbsp rapeseed oil
• 2 onions (320g), finely chopped
• 1 tbsp finely grated ginger
• 3 large garlic cloves, finely grated
• 1 red chilli, deseeded and sliced
• 2 x 400g cans butter beans
• 2 tsp vegan bouillon powder
• 1 tsp cumin seeds
• 2 tbsp medium curry powder
• 400g can chopped tomatoes
• 1 aubergine (320g), cut into cubes
• 15g coriander, chopped
• 250g pouch cooked wholegrain rice
• 2 small bananas, peeled and finely chopped
• ½ lime, juiced
• ¼ cucumber, finely chopped
• 1 small red onion (60g), finely chopped
• 1 red chilli, deseeded and sliced

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