Minted Pea Aubergine and Bean Curry

Name: Minted Pea Aubergine and Bean Curry
Yield: Serves 4
Ingredients: 1 tablespoon tamarind paste; 50 g small fresh mint leaves; 4 ripe, firm tomatoes, chopped; 4 ripe, firm tomatoes, chopped; steamed jasmine or basmati rice, to serve; steamed jasmine or basmati rice, to serve; 4 green chillies, thinly sliced; 2 tablespoons vegetable or groundnut oil; 2 tablespoons vegetable or groundnut oil; 150 g green beans; 125 g shelled broad beans (frozen or fresh); 600 ml Thai green curry sauce; 225 g pea aubergines; 5 cm piece of fresh ginger, peeled and thinly sliced

Preparation info

Serves
4

Difficulty
Easy

Appears in

Paul Gayler's Sauce Book

By Paul Gayler

Published 2015

About

Pea aubergines are an Asian variety of aubergine and, as their name suggests, are pea-shaped and about the size of a large grape. They are very bitter, and add a tart, astringent flavour to the curry.

Ingredients

150 g green beans
2 tablespoons vegetable or groundnut oil

Fish course
Pescatarian
Gluten-free

Method

Blanch the green beans in boiling, salted water for 2–3 minutes, then refresh in cold water and dry them.
Heat the oil in a wok over a moderate heat and add the chillies and ginger. Fry until lightly softened, 2–3 minutes.
Add the pea aubergines, then the green curry sauce, and cook for 5 minutes.
Add the blanched green beans, broad beans an