Eggplant And Green Bean Curry (Recipe) | FOOD MATTERS®
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.
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
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