Eggplant and Green Bean Curry Recipe

20 Ingredients
Serves 4

4

Method

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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