This was all that was left of our Fruity Curry – next time I must try to remember to take a piccie before we eat! The sauce is really fresh and fruity, and makes a change from your usual vegetable curry.
1 large onion (chopped)
2 cloves garlic (chopped)
3/4 inch fresh ginger (chopped)
1 large red chilli (finely sliced)
1 aubergine (large chunks)
3 peppers (red, yellow and green) (large chunks)
1 tin mixed beans (drained)
1 tin coconut milk (use the solid part only)
Juice of 1 lemon
1 Tbsp (or more to taste) mild curry powder
A few splashes of soy sauce
Salt to taste
Cook the onion in a couple of spoonfuls of sesame oil. Once the onions have softened add the garlic, ginger and chilli. Carry on cooking until they slightly start to brown. Next put in the peppers and aubergine. Let them cook while you prepare the coconut milk. Add a few splashes of soy sauce, squeezed lemon juice, curry powder and finally the solid part of the coconut milk. Also tip in the mixed beans.
Give everything a good stir and once the sauce has blended, pop a lid ajar over the pan and simmer for about 20 minutes, remembering to stir occasionally to stop it sticking. Check it is all cooked and serve over rice.