Eggplant and Green Bean Curry Recipe
Eggplant and Green Bean Curry Recipe
You’ll love the soft creaminess of eggplant and sizzling spices in this dish.
Servings
Prep time
Cook time
Recipe
Ingredients
- Curry paste
- 1 large brown onion, chopped
- 3 garlic cloves, chopped
- 2 thumb-sized pieces ginger, chopped
- 1 large red chilli, finely chopped
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp ground cardamom
- 1 tsp turmeric
- 1 tsp curry powder
- 4 tbsp extra virgin coconut oil
- 6 small eggplants, cut into 6cm wedges
- 300mL tomato passata (pureed tomatoes)
- 270mL coconut milk
- 300g green beans
- Celtic sea salt and ground black pepper
- ½ cup activated almonds, roughly chopped, to serve
- Handful coriander leaves, chopped, to serve
- Juice 1 lime, halves, to serve
Method
- Place all curry paste ingredients in food processor with 2 tablespoons of filtered water and whizz together for a few secs.
- Heat 2 tablespoons of coconut oil in a large frying pan over medium–high heat and fry eggplants until browned. Remove from pan and set aside on paper towel to drain.
- Heat remaining coconut oil in pan and cook curry paste ingredients for about 3 mins. Add eggplant and stir so it’s well covered in paste. Add tomato passata and coconut milk and simmer, partially covered, for 10 mins. Add green beans and cook for a further 6 mins.
- Season with salt and pepper, add almonds, coriander and lime juice and serve with lime halves on the side.
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