EGGPLANT AND GREEN BEAN CURRY

WF  DF  GF  SF  VEG  VG    Serves 4

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.

4 tablespoons extra virgin coconut oil

6 small eggplants (aubergines), cut into 6 cm (2½ inch) wedges

300 ml (10½ fl oz) tomato passata (puréed tomatoes)

270 ml (9½ fl oz) additive-free coconut milk

300 g (10½ oz) green beans

Celtic sea salt

freshly ground black pepper

80 g (2¾ oz/½ cup) activated almonds, roughly chopped, to serve

handful of coriander (cilantro) leaves, chopped, to serve

juice of 1 lime

lime halves, to serve

CURRY PASTE

1 large brown onion, chopped

3 garlic cloves, chopped

2 thumb-sized pieces of ginger, chopped

1 large red chilli, finely chopped

1 teaspoon ground cumin

1 teaspoon ground coriander

1 teaspoon cardamom

1 teaspoon turmeric

1 teaspoon curry powder

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 the coconut oil in a large frying pan over medium–high heat and fry the eggplants until browned. Remove from the pan and set aside on paper towel to drain.

Heat the remaining coconut oil in the pan and cook the curry paste ingredients 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, add the almonds, coriander and lime juice and serve with the lime halves on the side.