Aubergine Curry

• Mustard seed oil, for frying
• 1 eggplant, sliced into wedges
• 400ml coconut milk
• 400ml Diced tomatoes
• 350g 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 (the white part)
• 5 green chillies, roughly chopped
• 2 tsp ground coriander
• 2 tsp ground cumin
• 1 tsp turmeric

Method

1. Put all the paste mix ingredients into a blender along with a couple of tablespoons of lemon or lime juice and blitz, pushing the paste down from the sides of the blender periodically, you want a smooth paste mix.
2. 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.
3. Add the eggplant, stir to coat in the paste. Add the coconut milk and tomatoes. 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.
   
   
   Serve with a selection of Indian sides on a bed of rice and a dollop of fresh yogurt.