Aubergine and green bean curry

I've made twice as much of the curry paste as you need for this gorgeously rich curry – partly because it's easier to blend that way, but also because it's useful to have a second batch to hand for this or another veg curry. Keep it in the fridge for up to a week, or freeze it. Serves 3-4.

For the curry paste

3 shallots (or 1 onion), peeled and finely chopped

3 garlic cloves, peeled and roughly chopped

1 thumb-sized pieces ginger, peeled and roughly chopped

1 lemongrass stalks, tough outer layers removed, finely sliced

3 green chillies (medium-hot), deseeded and roughly chopped

1 tsp ground cumin

1 tsp ground coriander

0,5 tsp ground turmeric

For the curry

2 large aubergines

About 3 tbsp sunflower oil

150ml passata, or sieved roasted tomatoes

200ml tin coconut milk

150g french beans

Sea salt and freshly ground black pepper

1 handful chopped coriander leaves

40g cashews or almonds, toasted and coarsely chopped (optional)

Lime wedges, to serve

Put all the curry paste ingredients in a blender with a tablespoon of water; whizz to a coarse paste. If necessary, stop the motor a few times so you can scrape down the sides.

Cut each aubergine in half lengthways, cut each half into three lengthways, then halve each piece, so you end up with 12 wedges from each aubergine.

Heat two or three tablespoons of oil over a medium-high heat in a large, nonstick frying pan. Sauté the aubergine wedges in batches, until lightly browned, adding more oil as needed. As you remove each cooked batch from the pan, lay the wedges on kitchen paper to drain.

Heat a tablespoon of oil in a large, deep saucepan and add half the curry paste (refrigerate the rest for another use). Fry over medium heat, stirring constantly, for three to four minutes, then add the aubergines and stir for a minute or two until coated with the spice mixture. Add the passata and coconut milk, and simmer, partially covered, for 10 minutes. Add the french beans and simmer until tender – about five minutes.

Season generously, then stir in the chopped coriander. If using the nuts, scatter them over the top. Serve with lime wedges and rice.