Roasted Aubergine & Green Bean Curry

Coconut oil is advised for cooking as it is more stable when cooking at higher temperatures. Coconut oil can be purchased from most supermarkets and health food shops.

1. 2 Aubergines, chopped into 2 cm chunks
2. 2 onions chopped into ¼’s
3. 2 cloves garlic chopped
4. 2 tbsp coconut oil*
5. 1-2 tbsp curry powder (depending upon taste)
6. 200g fresh green beans, topped and halved
7. 400g tin Coconut milk
8. 400 ml carton passata
9. 400g tin green lentils, drained and rinsed
10. 1 tbsp fresh coriander
11. Sea Salt & Black Pepper to own taste