Black-eyed bean curry

Ingredients

• ¾ cup (150g) dried black-eyed beans, soaked overnight
• 2 tbs vegetable or canola oil
• 1 onion, finely chopped
• 2 garlic cloves, crushed
• 2cm piece fresh ginger, peeled and finely chopped
• ½ small eggplant (275g), trimmed and cut into 1cm cubes
• 1 tbs korma curry paste (for more spice use 2 tbs)
• 1 cup tomato passata sauce
• ½ cup vegetable stock
• ½ cup reduced fat natural yoghurt
• ½ cup coriander leaves, roughly chopped
• steamed brown long grain rice to serve