Rice-Free Eggplant Curry

Thinly slice the onion. Cut the eggplant into 3cm chunks. Cut the zucchini into 2cm chunks. Trim the beans, then halve on an angle. Coarsely chop the cashews. Crush or finely chop 2 garlic cloves.

Heat 1 tbs vegetable oil in a medium deep frypan over medium heat. Cook the onion and garlic, stirring, for 3 mins or until softened. Add the curry paste and 1½ tbs tomato paste* and cook, stirring, for 30 secs or until fragrant.

Add the eggplant, coconut milk and 250ml (1 cup) water to the onion mixture and stir to combine. Bring to the boil, then reduce the heat to medium and cook, covered, for 5 mins. Add the zucchini and cook, covered, for a further 10 mins or until the vegetables are tender. Taste, then season with salt and pepper. Remove the pan from the heat.

Meanwhile, bring a small saucepan of water to the boil (see Make it yours). Cook the beans for 2-3 mins until tender. Drain.

Divide the curry among bowls and top with the beans. Scatter over the cashews and enjoy!

To save on time and pans, you can cook the beans in the curry. Just add to the curry and cook, covered, for 2-3 mins before serving. ~ This is a mild-flavoured curry but if you like yours hot, kick up the heat with a scattering of chopped fresh chilli or chilli flakes.