Aubergine, new potato and summer bean white curry with katta sambol

1. 1

   To make the Sri Lankan curry powder, heat a dry frying pan over medium - low heat. Add coriander, cumin, fennel seeds and black peppercorns, then toast for 1 - 2 minutes. Add curry leaves and dried chillies and toast for another 2 - 3 minutes, stirring often. Once cool, grind finely in a spice grinder, stir in turmeric and transfer to a clean jar.

   5 min

2. 2

   Preheat the oven to 220C (200C fan). Place aubergine slices onto a baking tray, drizzle with olive oil, season with salt and roast for 20 - 30 minutes until golden and tender.

   25 min

3. 3

   Heat vegetable oil in a deep pan and fry the curry leaves and pandan for 1 - 2 minutes. Add sliced red onion and cook until translucent, about 3 - 4 minutes, then add garlic and green chilli and cook for another 3 - 4 minutes.

   8 min

4. 4

   Add the turmeric and prepared curry powder to the pan, fry for 2 minutes to cook out raw spices. Add the green beans and roasted aubergine, stirring for 2 minutes.

   4 min

5. 5

   Add the new potatoes, coconut milk, 75ml water, lime juice and salt. Simmer gently over low heat for about 10 minutes until the sauce thickens slightly and vegetables absorb the flavours.

   10 min

6. 6

   For the katta sambol, mix finely diced shallot, chilli powder, lime juice and salt in a bowl. Serve the warm curry with steamed rice and the katta sambol on the side.

   3 min

1 serving ≈ 400 g

Nutrition values are estimates. - means data is unavailable.