Eggplant, chickpea and bean curry

Ingredients

• 1 1/2 cup brown rice
• 2 tablespoons olive oil
• 4 baby eggplants, sliced into 1.5 cm slices
• 2/3 cup tomato passata
• 400 millilitres can light coconut milk
• 3 large eschalots
• 1/2 bunch coriander
• 1 tablespoon raw caster sugar
• 1/4 teaspoon chilli powder, optional
• 1 1/2 teaspoon ground turmeric
• 1/2 teaspoon ground cumin
• 1 1/4 tablespoon korma paste
• 400 grams green beans, trimmed
• 400 grams can chickpeas, drained, rinsed
• 8 ready-to-cook pappadums
• coriander leaves, to garnish