Eggplant And Green Bean Curry (Recipe)

Lee Holmes LEE HOLMES

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.

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Serves 4

Ingredients

  • 4 tablespoons extra virgin 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) additive-free 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

CURRY PASTE

  • 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

Method

  1. Place all the curry paste ingredients in a food processor with 2 tablespoons of filtered water and whizz together for a few seconds.
  2. 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.
  3. 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.

Recipes and Images from Supercharged Food, Eat Clean, Green and Vegetarian’ by Lee Holmes , published by Murdoch Books.



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Lee Holmes

BY LEE HOLMES

Lee Holmes is a Certified Holistic Health Coach (Institute of Integrative Nutrition), Hatha Yoga Teacher and Whole Foods Chef. She is also the author of three best-selling books Supercharged Food, Eat Yourself Beautiful, Supercharged Food for Kids & her latest Eat Clean, Green And Vegetarian. Lee's website www.superchargedfood.com encourages S.O.L.E food; sustainable, organic, local and ethical. It features delicious anti-inflammatory recipes, information, news, reviews and menu planning ideas to make it easy for people to enjoy a satisfying, wholesome and nourishing diet. She created a petition to improve food in hospitals in Australia and as a result a healthier menu has been introduced by the Minister for Health. In addition to passionately creating change at government and policy level, in …