Aubergine and green bean curry

Serves: 8

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Prep Time: 15

Cook Time: 50

• 4-6tbsp sunflower oil
• 4 aubergines, sliced into bite-sized cubes
• 400g/14oz fine green beans, trimmed and halved
• 12 ripe tomatoes, roughly chopped
• 1-2tbsp black onion seeds
• 2 x 400ml cans of plum tomatoes
• 900ml/1½pt hot veg stock
• 1tbsp tamarind paste mixed with a little hot water (optional)
• 1 cinnamon stick

For the paste

• 2-3 red chillies, deseeded and roughly chopped
• 6 cloves garlic, peeled and halved
• 20.5cm/10in piece of fresh ginger, peeled and roughly chopped
• 2 onions, peeled and chopped

Method

1. Add all paste ingredients to a food processor, blitz until well blended, then put to one side. Heat 1tbsp oil in a large, deep-sided frying pan and add aubergine in batches, topping up with oil as needed. Cook until golden, then remove and put to one side. Cook green beans in boiling, salted water for 2-3 mins, drain, sit them in cold water and put to one side.
2. Add a drizzle of oil to pan, add paste and cook for 2 mins. Add fresh tomatoes and cook for 2 mins more. Sprinkle in onion seeds, stir and season with sea salt and freshly ground black pepper.
3. Add canned tomatoes, half stock, tamarind, if using, and cinnamon stick. Return aubergines to pan and bring to the boil. Reduce to a simmer and cook for about 40 mins, topping up with stock as needed. Cook until sauce has reduced and is thick. Stir in beans, warm through, taste and season as needed. Serve with chapatti. Remove cinnamon stick before serving.

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