Give this one a try if you've got more time to spare!
Boil a kettle. Rinse the black rice and place in a saucepan with 500ml (18fl oz) boiling water and a pinch of sea salt. Simmer for 25-30 minutes until cooked.
Peel and finely chop or grate the ginger. Cut the aubergine into 2cm (1in) pieces and roughly chop the tomatoes. Trim the green beans and slice in half widthways.
Drain the chickpeas. Dissolve the creamed coconut in a jug with 200ml (7fl oz) boiling water.
Heat a large pan with 2 tsp oil on a medium heat. Fry the aubergine for 5 minutes, then stir in the ginger and the curry paste. Cook for a further 2 minutes until the aubergine has softened. Add the creamed coconut, chickpeas and tomatoes and simmer for 10 minutes until the sauce has thickened. Season with a pinch of sea salt.
Heat a frying pan with 1 tsp oil on a medium heat and add the green beans. Cook for 5 minutes, turning frequently, then add the desiccated coconut and cook for a further 2 minutes.
Drain the black rice.
Serve the curry on two warm plates alongside the black rice and the coconut green beans. Squeeze over the juice from the lime, to taste.