Eggplant, Chickpea And Green Bean Curry

• 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

1. Cook rice in boiling salted water until tender. Drain.
2. Heat oil in a frying pan over medium-high heat. Add eggplant and cook for 5 mins, or until golden.
3. 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.
4. Transfer curry to serving bowls, sprinkle with cilantro leaves. Serve with brown rice and papadums.

brown rice, olive oil, baby eggplant, tomato puruee, coconut milk, shallots, cilantro , sugar, cayenne, ground turmeric, ground cumin, curry, green beans, chickpeas, papadums

Taken from recipes-plus.com/api/v2.0/recipes/24482 (may not work)