There’s nothing quite as disappointing as an undercooked eggplant, but the soft creaminess of a perfectly cooked eggplant is the epitome of culinary perfection. Slowly simmered and intermingled with sizzling spices, this curry will whisk you away to eggplant heaven.
Serves: 4
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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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