Creamy Aubergine & Butter Bean Stew


Another one pot wonder for you guys – this time a stroganaoff recipe! I’ve used a soy yoghurt to give this dish a creamy texture and it worked a treat. Let’s cook!


Recipe (Serves 3-4)


  • 1 tbsp rapeseed oil or olive oil
  • 2 tsp paprika
  • 1 tsp dried parsley
  • 1 garlic clove, peeled and finely diced
  • 1 red onion, peeled and diced
  • 1 green pepper, de-seeded, core removed and sliced into bitesize chunks
  • 200g of button mushrooms, de-stemmed and sliced
  • 1 400ml tin of chopped tomatoes
  • 1 400g tin of butter beans, drained and rinsed
  • 200ml of water or vegetable stock
  • 2 tbsp tomato puree
  • 200g of soy yoghurt (you could use natural yoghurt or soured cream either)


  1. Prepare your garlic and veggies (wash the veggies too!), and set aside.
  2. Heat the oil in a pot on a medium heat on the hob/stove, then add the garlic and onions. Cook for 3-4 minutes to sweat the onions.
  3. Add the aubergines, peppers and mushrooms, and cook for another 4-5 minutes.
  4. Add the paprika, and stir to coat the veggies in it.
  5. Add the tinned tomatoes, tomato puree and water. Stir to combine everything.
  6. Add the butter beans and stir again.
  7. Add the parsley, and stir them in.
  8. Nearly there! Finally, add the yoghurt again, stir.
  9. Bring the stroganoff to the boil, then turn the heat all the way down to a simmer.
  10. Simmer for 10-15 minutes, stirring occasionally to ensure its not sticking at the bottom of the pot.
  11. You can cook your side dish of choice during this time – this is lovely with roast or boiled potatoes (regular or sweet potato!), pasta, or a grain of choice like quinoa or brown rice!

Enjoy guys! As always, tag me if you try this one out – @theirishbalance on Instagram/Twitter/Facebook!

Ciara 🙂 x

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