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Whether you call them aubergines or eggplants, they are a super low carb food ... in fact they are just super! However, sometimes when we cook recipes they just don't go right - but don't give up just try it again. I know "there’s nothing quite as disappointing as an under-cooked aubergine / eggplant, but the soft creaminess of a perfectly cooked aubergine (eggplant) is the epitome of culinary perfection. Slowly simmered and intermingled with sizzling spices, this curry will whisk you away to aubergine / eggplant heaven."
INGREDIENTS
Serves Four
4 tablespoons extra virgin coconut oil
6 small aubergines ( eggplants ), cut into 6 cm (21/2 inch) wedges
300 ml (101/2 fl oz) tomato passata (puréed tomatoes)
270 ml (91/2 fl oz) additive-free coconut milk
300 g (101/2 oz) green beans
(Celtic) Sea Salt
Freshly ground black pepper
80 g (23/4 oz/1/2 cup) activated almonds, roughly chopped, to serve
Handful of coriander (cilantro) leaves, chopped, to serve
Juice of 1 lime
Lime halves, to serve
CURRY PASTE
1 large brown onion, chopped
3 garlic cloves, chopped
2 thumb-sized pieces of ginger, chopped
1 large red chilli, finely chopped
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon cardamom
1 teaspoon turmeric
1 teaspoon curry powder
METHOD
1. Place all the curry paste ingredients in a food processor with 2 tablespoons of filtered water and whizz together for a few seconds.
2. Heat 2 tablespoons of the coconut oil in a large frying pan over medium–high heat and fry the eggplants until browned. Remove from the pan and set aside on paper towel to drain.
3. Heat the remaining coconut oil in the pan and cook the curry paste ingredients for about 3 minutes. Add the aubergine / eggplant and stir so it is well covered in the paste. Add the tomato passata and coconut milk and simmer, partially covered, for 10 minutes. Lastly, add the green beans and cook for a further 6 minutes.
Some words and original recipe idea here
http://foodmatters.tv/content/eggplant-and-green-bean-curry-recipe
Such wonderfully tasting good food, and the limes just go so well. Hope you enjoy this recipe idea.
All the best Jan
