Boil a kettle of water. a put the rice in a bowl and cover with cold water and whisk for 1-2 minutes till the water goes cloudy
(this is the starch)Drain rice and put it in a smaller pan. Add 150ml boiling water and a pinch of salt. Put on a lid and bring to boil. Turn heat to very low. Turn heat very low and simmer for 25 minutes till the water is absorbed, then take off the heat. Leave lid on and let it stay in the pan with lid on. It will stay warm while you cook the rest of the dish.
Meanwhile peel the onions and slice thinly. Trim the aubergines and cut them into large bitesize pieces. Peel and chop/grate garlic gloves and the ginger
Put a drop of water in frying pan and put on medium heat. Add aubergines and pinch salt and pepper and fry till aubergines are golden and soft. Add the sliced onions to the pan. Drain the butterbeans and rinse them. Bring them to the boil for 20 minutes on medium heat with 100ml boiling water and simmer. Whilst the curry is cooking roughly chop the kale and add to curry after this has cooked 20 minutes. Now simmer for another 2-3 minutes till greens have softened. Squeeze juice from half a lemon over curry. Tate the meal and add more seasoning if needed. Serve on a plate or bowl as you want and enjoy.
Amount Per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.