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. 


  • 4 tablespoons coconut oil

  • 6 small eggplants (aubergines), cut into 6 cm (21/2 inch) wedges

  • 300 ml (101/2 fl oz) tomato passata  (puréed tomatoes)

  • 270 ml (91/2 fl oz) coconut milk

  • 300 g (101/2 oz) green beans

  • Celtic sea 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


  • 1.

    Place all the curry paste ingredients in a food processor with 2 tablespoons of filtered water and whizz together

  • 2.

    For a few seconds.

  • 3.

    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.

  • 4.

    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.

  • 5.

    Season with salt and pepper, add the almonds, coriander and lime juice and serve with the lime halves on the side.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 3802kj
  • Fat Total 313g
  • Saturated Fat 46g
  • Protein 131g
  • Carbohydrate 191g
  • Sugar 54g
  • Sodium 3440mg

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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