Aubergine and white bean curry with crème fraîche

Serves 4

1tsp vegetable oil
1 onion, peeled and finely sliced
1tsp coriander seeds
1tsp fennel seeds
2 cloves garlic
4 fresh curry leaves
3 kaffir lime leaves
The juice of 1 lime
1tbsp palm sugar, or caster sugar
1tbsp fish sauce
1 aubergine, cut into eighths
1 tin good-quality chopped tomatoes
1 tin coconut milk
120g/7oz of cooked white beans
1 small bunch coriander, stalks and roots finely chopped
80ml/3fl oz crème fraîche

Heat the vegetable oil in a frying pan. Add the onion. Grind the coriander and fennel seeds in a pestle and mortar and add to the pan. Cook for 5 minutes, add the garlic, curry leaves, lime leaves, lime juice, sugar and fish sauce. Add the aubergine and cook for 10 minutes, then add the tomatoes and coconut milk and cook on a low heat for 15 minutes. Add the cooked white beans and cook for a further 10 minutes. Spoon into a large bowl and serve with crème fraîche and coriander.