Rice-Free Chicken and Eggplant Curry

Nutrition per serve

Ingredients

• 1pcs onion
• 1pcs eggplant
• 2pcs zucchini
• 150g green beans
• 40g roasted cashews
• 2clov garlic
• 300g chicken thigh fillets
• 50g Indian butter curry paste
• 50g tomato paste
• 200ml coconut milk
• 15ml vegetable oil

Method

1. Step 1 — Prep ingredients
   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. Cut the chicken into 3cm chunks.
2. Step 2 — Start curry
   Heat 2 tsp vegetable oil in a medium deep frypan over high heat. Cook the chicken, stirring, for 2-3 mins until browned. Remove from the pan. Heat 2 tsp vegetable oil in the pan 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.
3. Step 3 — Simmer curry
   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 chicken and zucchini and cook, covered, for a further 10 mins or until the vegetables are tender and chicken is cooked through. Taste, then season with salt and pepper. Remove from the heat.
4. Step 4 — Cook beans
   Meanwhile, bring a small saucepan of water to the boil (see Make it yours). Cook the beans for 2-3 mins until tender. Drain.
5. Step 5 — Serve up
   Divide the curry among bowls and top with the beans. Scatter over the cashews and enjoy!
6. Step 6 — Make it yours
   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.

Allergens

Cashew