Aubergine, Chickpeas and Balti Curry

Ingredients

  • 1 onion diced
  • 1 aubergine cubed
  • 240g tinned chickpeas, drained
  • 240g paneer cubed
  • 100g green beans halved
  • 400ml coconut milk
  • 3 tbsp. Karimix Balti Curry Paste
  • 1 tbsp. Karimix Szechuan Sauce
  • 6 tbsp. vegetable oil
  • 1 tbsp. tomato puree
  • Salt to taste

Aubergine, Chickpeas and Balti Curry

Serves
4

Method

  1. Coat cubed aubergine with 2 tablespoons of oil and grill until brown.
  2. Heat up rest of oil in a saucepan. Add onions and fry till brown, then add cubed paneer and chickpeas. Fry until brown.
  3. Add beans and Karimix Balti Curry Paste and stir well for about 10 minutes over a medium heat.
  4. Add coconut milk, Karimix Szechuan Sauce and tomato puree. Stir well and bring to a boil.
  5. Add browned aubergine. Stir well and simmer for 15 minutes. Add salt to taste.

Tip: Serve with rice with other curry dishes.