Aubergine and Bean Curry Recipe

Singapore is a foodie’s paradise and that is probably why I enjoy a variety of cuisine from all over the world. Oxford has a pretty good range of restaurants but we prefer cooking our own because it’s cheaper, healthier and simply more tasty! Yes, I know…we’re so full of ourselves.

Anyway, we learnt a new recipe a couple of days ago and thought we’ll share with you. As the name suggests, there is no meat involved. But don’t be fooled! It still tastes AWESOME!

 

Here is the list of ingredients to serve 4:

  •  2 tbsp olive oil
  • 1 onion, chopped
  • 2 garlic cloves, crushed
  • 2 fresh red chillies, chopped
  • 2 tbsp red curry paste
  • 1 large aubergine (in Singapore we call it brinjal), cut into chunks (TIP: Only cut them when you’re about ready to cook them because aubergines turn brown really quickly when exposed to air!)
  • 100g of flat beans
  • 100g of french beans, sliced
  • 400ml vegetable stock
  • 50g creamed coconut, chopped
  • 2 tbsp soy sauce
  • 1/2 tsp light brown sugar
  • 3 fresh lime leaves, roughly torn
  • 4 tbsp fresh coriander, chopped

Cooking instructions (the fun begins!)

  1. Heat the oil in a wok or a large frying pan. Stir fry the onion, garlic and chillies for 2 minutes. Stir in the curry paste and cook for 2 minutes.
  2. Add the aubergines and cook for 4 minutes until it starts to soften. All the beans and stir fry for 2 minutes.
  3. Pour in the stock, add the creamed coconut, soy sauce, sugar and lime leaves. Bring gently to the boil and simmer until the coconut has dissolved.
  4. Stir in the coriander and serve hot.

TIP: If you cannot find pure red curry paste, use Thai red curry. You won’t need the lime leaves or sugar! Remember, this recipe isn’t set in stone! Cooking can be an outlet of creativity and problem solving too!

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3 thoughts on “Aubergine and Bean Curry Recipe

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