Enjoy this delicious curry recipe from my book Eat Clean, Green and Vegetrian, which is perfect for autumn. The homemade curry paste lifts the curry into a richly-layered, warming dish packed with flavours.
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.
Nutritional analysis per serving (4 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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