Aubergine and green bean curry

We finally got round to watching the new HFW Veg show on Ch4 last night & DH wants to make this curry

This made 8 portions.


  • Sunflower oil, for frying
  • 5 aubergines, sliced into long wedges (yes, really – 5 of them)
  • 400ml coconut milk
  • 300ml roast tomato passata
  • 300g green beans

For the curry paste

  • 6 garlic cloves, roughly chopped
  • 5-6 shallots, roughly chopped
  • 2 thumb-sized pieces of ginger, roughly chopped
  • 4 hearts of lemongrass, chopped
  • 5 green chillies, deseeded and roughly chopped
  • 2 tsp ground coriander
  • 2 tsp ground cumin
  • 1 tsp turmeric

For the raita

  • 3 tsp mango chutney
  • 8 tbsp plain yogurt
  • Fresh coriander, to garnish


  1. Put all the paste mix ingredients into a blender along with a couple of tablespoons of water and blitz, pushing the paste down from the sides of the blender periodically, you want a smooth paste mix.
  2. Heat the sunflower oil in a large frying pan and fry the aubergines in batches until lightly browned.
  3. In a deep saucepan heat a little oil and add half the curry paste, fry the paste for a couple of minutes stirring all the time.
  4. Add the aubergines, stir to coat in the paste. Add the coconut milk and roast tomato passata. Bring to a simmer and add green beans and cook for about 10 minutes or until the beans are tender but still have a bit of bite.
  5. Make the raita by stirring the chutney into the yogurt, sprinkle over a little coriander and serve alongside the curry with some naan breads or rice.
DH made this & said it was easy enough to make. It was also very nice, just as well as we have another 6 portions of it in the freezer!

Vegetarian. One husband, Two cats, Three kids.

Tagged with: ,
Posted in Main Meal, Vegetarian
One comment on “Aubergine and green bean curry
  1. […] tonight (yes, I’m having tea & dinner tonight!) is HFW’s Aubergine & green bean curry- again from the freezer. Share this:TwitterFacebookPinterestMoreLike this:LikeBe the first to like […]

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