Sunflower oil, for frying
5 aubergines, sliced into long wedges
400ml coconut milk
300ml roast tomato passata
300g green beans
6 garlic cloves, roughly chopped
5-6 shallots, roughly chopped
2 thumb-sized pieces of ginger, roughly chopped
4 hearts of lemongrass, chopped
5 green chillies, deseeded and roughly chopped
2 tsp ground coriander
2 tsp ground cumin
1 tsp turmeric
3 tsp mango chutney
8 tbsp plain yogurt
Fresh coriander, to garnish