Eggplant and Green Bean Curry
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 (21/2 inch) wedges
- 300 ml (101/2 fl oz) pureed tomatoes
- 270 ml (91/2 fl oz) additive-free coconut milk
- 300 g (101/2 oz) green beans
- Sea salt/ himalayan salt
- freshly ground black pepper
- 80 g (23/4 oz/1/2 cup) activated almonds, roughly chopped, to serve
- handful of coriander (cilantro) leaves, chopped, to serve
- juice of 1 lime
- lime halves, to serve
- 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.
About these ingredients:
- The skin of the eggplant contains essential phyto-nutrients which improve blood circulation and nourish the brain.
- Eggplants provide fiber, which protects the digestive tract and are used for controlling and managing diabetes.
- Research studies show that eggplant can lower ‘bad’ cholesterol. Cooking eggplant in good fats such as coconut oil is best.
- Eggplants are high in bio-flavonoids, which are helpful to control high blood pressure and relieve stress.
- The Vitamin K and bio-flavonoids in eggplants strengthen capillaries and help to prevent blood clots.