Secret Ingredient Finger Aubergine, Green Bean and Coconut Curry

So this week I saw these beautiful, slightly gnarly finger aubergines and could not resist picking up a couple.

And I wanted to eat them with coconut milk and Thai basil and heat – and I thought why not use ‘nduja as a base? Which sounds weird and a bit capital F Fusion, but I gave it a go and it…worked really well?!

Blended with onion and garlic as a starter for the curry, the ‘nduja reduced the number of spices I had to use, and gave it a porky, glossy oomph of heat.

Serves 2.

• ½ tin coconut milk

• 150 ml vegetable or chicken stock

• 2 finger aubergines, chopped into inch-long coins

• 2 tbsp ‘nduja

• ½ white onion, sliced

• 1 clove garlic

• Handful of green beans, trimmed

• 6 leaves frozen Thai basil

• Handful of coriander, chopped (optional)

• Chopped fresh chilli (optional)

• Juice of ½ lime

• 1 tbsp neutral oil

1. Blitz the onion, garlic and ‘nduja.

2. Heat the oil in a pan with a lid and tip the ‘nduja starter in on a medium heat.

3. Stir for about 2 minutes.

4. Add the aubergine and coat in the mixture, cook for 2 minutes.

5. Add the coconut milk, the stock and the Thai basil. If using coriander, chop the stalks and add those.

6. Place the lid on and let the curry cooking for about ten minutes.

7. Add the lime and season to taste.

8. Add the green beans, cover and cook for a further 5 minutes.

9. Serve with rice, the coriander and the chilli, if using.