Brinjal and bean curry

Prep time: 10 minutes Cooking time: 20–25 minutes Serves: 3

• 3 tablespoons (45ml) oil
• 1 garlic clove, crushed
• 1 large onion, chopped
• 3 tablespoons (45ml) curry paste
• 2 large brinjals, cubed
• 1 cup butter beans, cooked
• 1 cup chickpeas, cooked
• 2 large tomatoes, chopped
• 2 cups (500ml) water
• Salt and pepper
• Handful coriander, chopped
• Rice, cooked, for serving
• Yoghurt, lime wedges and pomegranate, for serving
• Chopped spring onion, for serving
• Avocado salad, for serving

1. In a large frying pan, heat oil and fry garlic and onion until soft.
2. Add paste, brinjals, beans, chickpeas, tomatoes and water. Season with salt and pepper. Cover with lid and simmer until cooked through.
3. Add coriander and serve with rice, yoghurt, lime, pomegranate, spring onion and avocado salad.