- STEP 1
Place all the curry paste ingredients into a food processor and blend to a coarse paste, stopping and starting to scrape down the sides of the food processor to make sure all the ingredients are well combined.
- STEP 2
Heat 5 tablespoons of the oil in a large non-stick pan and sauté the aubergines over a medium heat until lightly browned. This will take around 10-15 minutes and will need stirring throughout.
- STEP 3
Add the remaining tablespoon of oil and half off the pre-prepared curry paste mixture to the pan and continue to cook over a medium heat, stirring constantly for around 5 minutes until the aubergines are well covered in the curry paste and your kitchen starts to fill up with the aroma of the curry. Mmmmmnn!
- STEP 4
Add the tinned tomatoes and coconut milk, stir well, cover with a lid and then reduce the heat to a simmer, cooking for a further 15 minutes.
- STEP 5
Add the green beans and stir well. Cover again and simmer for a further 10-15 minutes until the beans are cooked through.
- STEP 6
Season the curry well with salt and pepper and serve with cooked brown rice.