Ingredients

Steps

• Place aubergine, carrots, green beans, and potato in a pan with 250ml water.
• Bring to a boil, add peas, cover, and cook on medium heat for four minutes.
• Blend coconut, chillies, salt, and 150ml water into a fine paste.
• Add the chilli paste to the vegetables and simmer gently for five minutes.
• Stir in tomatoes, yoghurt, and garam masala, then simmer for three minutes.
• Transfer curry to a dish and garnish with fresh coriander.