Harissa beetroot and aubergine

The VegHead exceeded government guidelines on the consumption of alcohol last night. Thursday was, therefore, a "slow" day. Earlier in the week, prior to this unfortunate slip in decorum, The VegHead and SheWhoMustBeFed had earmarked Thursday dinner as Beetroot and Aubergine Sri Lankan Curry night, on account of having a particularly nice looking aubergine (tight, dark flesh and firm to the touch) as well as two precooked (and un-vinegar-ed) beetroots in the fridge. However, come dinnertime both comfort food and ease of preparation was called for. Thus, I introduce to you "the lazy version" of the curry. Total cooking time is not much more than the time it takes for the aubergine to cook through.

Needing (serves two):

• 2 cooked beetroots (not preserved in vinegar or salt), cubed
  
• 1 medium aubergine, cubed in a chunky sort of way
  
• 1 cup of cooked butter beans
• a few thin slices of onion
• 2 tablespoons of harrisa paste (or more or less to taste)
• olive oil
• generous handful of chopped fresh coriander
• 1/3 cup of coconut milk
  

To do:

• sauté the aubergine, beans, onion, and paste in a generous splash of olive oil
• once the aubergine is cooked, add the beetroot (adding the beetroot later in the cooking process ensures that you end up with some colour variation in the meal. Add it too early and everything just ends up purple. As the beetroot's already cooked, you're really just warming it up and getting it coated it spice)
• just before serving, mix through the coriander and the coconut milk
  

Serve with mashed potato a.k.a. "comfort food"