Goan aubergine curry with coconut and tamarind

Method

1. To make the paste, blend all the ingredients with 2 tbsp of water in a small blender (or use a mortar and pestle).
2. Heat the oil in a heavy-based saucepan and fry the cinnamon and bay leaves for a minute or so. Add the onion and cook for about eight minutes until golden brown. Then add the curry paste, you may need to add a little more oil. Fry the curry paste for five minutes, then add the tomatoes followed by the sweet potato and aubergine. Add the coconut and pour in the stock. Cover and cook for 25 minutes, until the vegetables are tender, adding the green beans for the final 10 minutes.
3. Add the peas and a little more water or coconut depending on how thick you like your curry. Take out the cinnamon stick and bay leaves.
4. Taste and season with salt and the tamarind, then scatter over the coriander to serve.