Spicy Fava Bean and Eggplant Stew

Recipe by
Total Time:
2 hours
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Category: Vegan Recipe
Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

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  • 1 cup - Dry fava beans
  • 1 tbsp - Canola or other vegetable oil
  • 4-5 cloves - Garlic, minced
  • 1 - Small eggplant, cut into 3/4 inch chunks
  • 2 - Medium potatoes, skin on, cut into 3/4-inch chunks
  • 1 - Medium green bell pepper, cut into 3/4 inch chunks
  • 1 - Medium red bell pepper, cut into 3/4-inch chunks
  • 2 cups - Crushed tomatoes or tomato puree
  • 1 tbsp - Garam masala
  • 1/4 tsp - Turmeric powder (optional)
  • 1/2 - 1 tsp - Red chilli powder, like paprika (or 1 chipotle chilli in adobo sauce)
  • 4 - Spring onions (scallions), white and green parts chopped
  • 1/4 cup - Coriander leaves, chopped

How to Make Spicy Fava Bean and Eggplant Stew

  • Soak the dry fava beans for an hour at least, then pressure cook until tender.
  • Heat the oil in a large pot, add garlic.
  • Stir for 30 seconds, then add the potatoes and cook, over a medium-low flame, for about 4-5 minutes, until they begin to colour just slightly.
  • Keep stirring to ensure the garlic does not burn.
  • Add the eggplant and stir for another 2 minutes.
  • Now add the bell peppers and salt and stir to combine.
  • Add the tomato puree, garam masala and turmeric (if using).
  • Stir well and allow the puree to cook for about 5 minutes or until it starts to express the oil.
  • Add the fava beans with any remaining cooking water and stir well to combine.
  • Add water if the stew is too thick.
  • Bring to a boil, cover, lower heat so the stew just simmers, and let it cook for 30 minutes or until all the vegetables are really tender.
  • Check salt and turn off the heat.
  • Add the spring onions and coriander and mix in.
  • Recipe courtesy: Holy Cow Vegan.