Aubergine, Chickpeas & Paneer Balti Curry

Ingredients

  • 1 onion diced
  • 1 aubergine diced
  • 240 g tinned chickpeas drained
  • 240 g paneer cubed
  • 100 g green beans halved
  • 400 ml coconut milk
  • 3 tbs Balti Curry Paste
  • 1 Vegetable Stock Cube
  • 6 tbs vegetable oil
  • 1 tbs tomato puree
  • salt to taste
  • coriander leaves to garnish

    Instructions

    1

    Coat cubed aubergine with 2 tbs oil and grill till brown.

    2

    Heat up rest of oil in a saucepan. Add onions and fry till brown.

    3

    Add paneer and chickpeas and fry till brown.

    4

    Add beans and Balti Curry paste and stir well for 10 mins.

    5

    Add coconut milk, Vegetable Stock and tomato puree. Stir well and bring to boil.

    6

    Add browned aubergine, stir well and simmer for 15 mins. Add salt to taste and garnish with coriander leaves.

    7

    Serve with rice.