25 - 35 Min
1) Sprinkle the aubergine with salt and allow to sit to drain the excess moisture. In the meantime, cut the courgette into cubes and the fennel into pieces. Dab the aubergine slices dry and chop into cubes.
2) Heat oil in a wok or saucepan and fry the curry paste. Add the aubergine. Add the fennel and coconut milk. Simmer on low heat for around 10 minutes. Halfway through, add the asparagus tips, courgette and if necessary, a little extra water.
3) Prepare the falafel following the instructions on the packaging. Heat the naan in the oven. Serve the summer curry with the naan bread and the fried falafel.