Eggplant, Chickpea And Green Bean Curry - cooking recipe

Ingredients

3.5 oz brown rice
2 tbsp olive oil
4 None baby eggplant, sliced into 2/3 inch slices
3/4 cup tomato puree
1 (13.5 oz) can coconut milk
3 None shallots
1/2 bunch fresh cilantro + extra leaves, to garnish
1 tbsp granulated sugar
1/4 tsp cayenne
1/2 tsp ground turmeric
1/2 tsp ground cumin
1/4 tbsp curry paste
1 lb green beans, trimmed
1 (13.5 oz) can chickpeas, drained, rinsed
8 None papadums, warmed

Preparation

Cook rice in boiling salted water until tender. Drain.
Heat oil in a frying pan over medium-high heat. Add eggplant and cook for 5 mins, or until golden.
Meanwhile, combine tomato puree, coconut milk, shallots, cilantro, sugar, cayenne, turmeric, cumin, curry paste and a pinch of salt in a blender. Puree then add to eggplant. Bring to a simmer then add beans and cook for 5 mins, or until almost tender. Add chickpeas and cook for 2 mins, until warmed through.
Transfer curry to serving bowls, sprinkle with cilantro leaves. Serve with brown rice and papadums.