Inspired living

Eggplant and Green Bean Curry Recipe

Lee Holmes' Eggplant and Green Bean Curry

Credit: Lee Holmes

There’s nothing quite as disappointing as an undercooked eggplant, but the soft creaminess of a perfectly cooked eggplant is the epitome of culinary perfection. Slowly simmered and intermingled with sizzling spices, this curry will whisk you away to eggplant heaven.

Serves: 4



  • Curry paste
  • 1 large brown onion, chopped
  • 3 garlic cloves, chopped
  • 2 thumb-sized pieces ginger, chopped
  • 1 large red chilli, finely chopped
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp ground cardamom
  • 1 tsp turmeric
  • 1 tsp curry powder
  • 4 tbsp extra virgin coconut oil
  • 6 small eggplants, cut into 6cm wedges
  • 300mL tomato passata (pureed tomatoes)
  • 270mL coconut milk
  • 300g green beans
  • Celtic sea salt and ground black pepper
  • ½ cup activated almonds, roughly chopped, to serve
  • Handful coriander leaves, chopped, to serve
  • Juice 1 lime, halves, to serve
  1. Place all curry paste ingredients in food processor with 2 tablespoons of filtered water and whizz together for a few secs.
  2. Heat 2 tablespoons of coconut oil in a large frying pan over medium–high heat and fry eggplants until browned. Remove from pan and set aside on paper towel to drain.
  3. Heat remaining coconut oil in pan and cook curry paste ingredients for about 3 mins. Add eggplant and stir so it’s well covered in paste. Add tomato passata and coconut milk and simmer, partially covered, for 10 mins. Add green beans and cook for a further 6 mins.
  4. Season with salt and pepper, add almonds, coriander and lime juice and serve with lime halves on the side.


Lee Holmes

Lee Holmes is a nutritionist, yoga and meditation teacher, wholefoods chef, Lifestyle Food Channel’s Healthy Eating Expert, blogger and author of the best-selling books Supercharged Food: Eat Your Way to Health, Supercharged Food: Eat Yourself Beautiful, Eat Clean, Green and Vegetarian, Heal your Gut, Eat Right for Your Shape and Supercharged Food for Kids.

Lee’s food philosophy is all about S.O.L.E. food: sustainable, organic, local and ethical. Her main goal is to alter the perception that cooking fresh, wholesome, nutrient-rich meals is difficult, complicated and time-consuming. From posting recipes, her passion to share her autoimmune disease story and help others has snowballed and the blog has recently taken home the overall prize at the Bupa Health Influencer Awards as well as the best blog in the Healthy Eating category. She also runs a four-week online Heal Your Gut program.