Fiery Goan Eggplant, Potato And Green Bean Curry
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A vegetarian curry that packs a punch, this dish takes inspiration from Goa and is a delicious and healthy take on Indian cuisine.
Fiery Goan Curry
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Ingredients
  • 1 ½ tbsp vegetable oil
  • 1 packet of The Spice Tailor Fiery Goan Curry
  • 1 medium potato, peeled and cut into 2cm pieces
  • 250g baby eggplant or Japanese eggplant - cut in half (and then crosswise into ¼s if large)
  • 100g green beans - trimmed and cut into 1" lengths
Method
  1. Heat the oil in a non-stick pan and add the spices from the spice pouch, adding the extra chilli for a sharper heat; sizzle for 20 seconds
  2. Add the potatoes, fry for 2 minutes and add the eggplant. Season lightly and fry for 4-5 minutes, browning all over. Halfway through frying the eggplant, add the green beans to the pan too
  3. Add the sauces and a small splash of water and bring to a boil
  4. Simmer for 6-8 minutes until the vegetables are cooked through
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