Sunday, July 8, 2012

Aubergine & Green Bean Curry

Aubergine & Green Bean Curry

Serves 6 - 8
  • Sunflower oil, for frying
  • 5 aubergines, sliced into long wedges
  • 400ml coconut milk
  • 300ml roast tomato passata
  • 300g green beans
For the curry paste
  • 6 garlic cloves, roughly chopped
  • 5-6 shallots, roughly chopped
  • 2 thumb-sized pieces of ginger, roughly chopped
  • 4 hearts of lemongrass, chopped
  • 5 green chillies, deseeded and roughly chopped
  • 2 tsp ground coriander
  • 2 tsp ground cumin
  • 1 tsp turmeric
For the raita
  • 3 tsp mango chutney
  • 8 tbsp plain yogurt
  • Fresh coriander, to garnish
  1. Put all the paste mix ingredients into a blender along with a couple of tablespoons of water and blitz, pushing the paste down from the sides of the blender periodically, you want a smooth paste mix.
  2. Heat the sunflower oil in a large frying pan and fry the aubergines in batches until lightly browned.
  3. In a deep saucepan heat a little oil and add half the curry paste, fry the paste for a couple of minutes stirring all the time.
  4. Add the aubergines, stir to coat in the paste. Add the coconut milk and roast tomato passata. Bring to a simmer and add green beans and cook for about 10 minutes or until the beans are tender but still have a bit of bite.
  5. Make the raita by stirring the chutney into the yogurt, sprinkle over a little coriander and serve alongside the curry with some naan breads or rice.

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