Green Bean & Eggplant Curry
A vegetarian curry that can be as equally loved by meat eaters, this green bean and eggplant curry has to be tasted to be believed.
If you want a healthier alternative you can replace the extra virgin olive oil with coconut oil.
Recipe adapted from Supercharged Food.
Ingredients
CURRY
4 tbsp extra virgin olive oil
6 small eggplants cut into 6cm wedges
300 ml tomato passata
270 ml of coconut milk
300 g green beans
salt
freshly ground black pepper
1 handful coriander leaves chopped, to serve
1 lime juiced
1 lime quartered to serve
CURRY PASTE
1 large brown onion diced
3 garlic cloves diced
2 thumb-sized pieces of ginger diced
1 large red chilli finely chopped
1 tsp ground cumin
1 tsp ground coriander
1 tsp cardamon
1 tsp turmeric
1 tsp curry powder
Method
- Place all the curry paste ingredients in a food processor with 2 tablespoons of filtered water and whizz together for a few seconds.
- Heat 2 tablespoons of oil in a large frying pan and fry the eggplants until browned. Remove from the pan and set aside.
- Heat the remaining oil in the pan and cook the curry paste for about 3 minutes.
- Add the eggplant and stir so it is well covered in the paste. Add the tomato passata and coconut milk and simmer, partially covered, for 10 minutes.
- Lastly, add the green beans and cook for a further 6 minutes.
- Season with salt and pepper, coriander and lime juice and serve with the lime halves on the side.
- Enjoy!