Ingredients 1 aubergine 1 onion 1 tin of mushrooms 1 red pepper 200 g green beans A 2 cm piece of fresh ginger 1 tin of diced tomatoes 1 tin of coconut milk 1 to 2 tablespoons of curry paste

Sauté the diced onion in olive oil. Add the curry paste and grated ginger. Sweat well. Add the chicken breast pieces. Cook until most of the water has evaporated. Add the diced tomatoes and leave to reduce. Add the grated and squeezed aubergine and the diced red pepper. Then add the coconut milk. Leave to cook for a good half hour. Add the mushrooms cut into large pieces and the green beans, previously cooked for 8 minutes in salted boiling water and cut into 5 cm lengths. Cook for 20 minutes. Serve hot with chopped coriander and sliced spring onions over basmati rice.

The chicken can be replaced with pieces of cod, which should be added right at the end of cooking.