Serves
4 People
Cooking Time
60 minutes
Season
Dietary
The secret to this smoky, luxurious dish is roasting the aubergines before adding them to the curry so they become soft and silky.
Ingredients
2 aubergines
1 tsp cumin seeds
2 black cardamom pods (or 2 green cardamom pods)
400g passata
1 onion (finely sliced)
1 thumb sized piece ginger (peeled)
10 cloves garlic (peeled)
1 red chilli (finely sliced)
3 tbsp tomato puree
1 tbsp smoked paprika
1 tbsp garam masala
1/2 tsp turmeric
200ml coconut milk
200g french beans (chopped into 1 inch pieces)
Method
Step 1.
Pre heat oven to 200c. Cut your aubergines in half leaving them attached at the top, then slice into them to create a fan shape. Place on a baking tray, drizzle with some oil, the cumin seeds and a good pinch of smoked paprika on each piece. Season well with salt. Place in the oven and bake for 45 mins. Set aside.
Step 2.
Make a paste from the garlic and ginger using a pestle and mortar or blender adding a little water to make a smooth paste. Heat a large pan on the hob over a medium heat. Add a good drizzle of oil, then the onions and cardamom pods. Season with a good pinch of salt. Cook until they are starting to soften and brown, then add the garlic and ginger paste.
Step 3.
Cook for 2 mins then add the rest of the spices, paprika and tomato puree. Gently cook for a couple more mins, stirring well, then add the passata and coconut milk and mix well again. Leave to cook for 5- 10 mins over a low heat.
Step 4.
Add the pieces of aubergine to the sauce whole and cook for a further 5 mins with a lid on, then add the green beans and cook for another 5 mins with a lid on. Taste for seasoning. Take off the heat and serve!
Recipe by Martin Hill
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