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

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
• 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