Cynthia Shanmugalingam served up tasty aubergine, new potato and summer bean white curry with katta sambol on Saturday Kitchen.

The ingredients for the Sri Lankan curry powder are: 30g coriander seeds, 15g cumin seeds, 15g fennel seeds, 15g black peppercorns, 70g dried Kashmiri red chillies, 20 fresh curry leaves and ¼ tsp ground turmeric.

For the curry: 1 aubergine, cut into 1-2cm slices, 1 tbsp olive oil, 10 curry leaves, 2.5cm piece pandan leaf, 2 tbsp vegetable oil, 1 medium red onion, finely sliced, 3 garlic cloves, chopped, 1–2 green chillies, sliced in half lengthways, 1 tsp ground turmeric, ¾ tsp Sri Lankan curry powder, 1 tsp cumin seeds, 50g green beans, each one chopped into 3 pieces, 50g runner beans, cut on the bias, 80g peeled, boiled and cooled Ratte potatoes, 400ml coconut milk, ½ lime, juice only and 1 tsp salt.

For the katta sambol: 200g shallots, finely diced, 10 raw curry leaves, thinly sliced, 15g chilli flakes, fine salt, 5g kashmiri chilli powder, 5g hot chilli powder and 20ml lime juice.

To serve: steamed rice.

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