Despite the longish list of ingredients the whole lot can be put together in an hour. The flavours and heat of the curry is complementated nicely by a serving Coconut + Tahini Cabbage Stirfry, served up on the same plate with a dollop of fluffy white rice.
Ingredients (serves 4)
3 Japanese Aubergines, halved, or 1 normal aubergine in thick slices
3 leeks, trimmed and sliced finely
1 onion, chopped finely
1 fresh red chilli, chopped finely (or 1 tsp chilli powder)
2 green peppers, chopped into chunks
1 bunch of runner beans, cut obliquely or green beans, whole
1 tbsp ground coriander
1 tsp tumeric
5 sprigs of thyme
4 garlic cloves, chopped finely
1 x 400g tin coconut milk
1 x 400g tin chopped tomatoes
1 x 400g black eye beans
1 tbsp fresh coriander, chopped
1 tsp brown sugar
1 tsp salt
Heat a frying or griddle plan and fry the aubergine in 1 tbsp of olive oil until golden on both side and soft. Set aside.
Boil the runner beans for 3 – 4 minutes until al dente. Drain and set aside.
Heat 2 tbsp of sunflower oil in a large pan. Cook the leeks and onions for a minute or two, then add the chilli, garlic, coriander and tumeric. Cook for a few minutes then add green peppers and thyme for a minute.
Add the coconut milk, chopped tomatoes, black eye beans, sugar and salt. Simmer for 15 minutes or so until the peppers are tender. Stir in the aubergines, green beans and fresh coriander.