Aubergine Yasai Curry With Sticky Rice & Edamame

Preheat the oven to 200°C/ 180°C (fan)/ 395°F/ Gas 6

Peel and chop the sweet potatoes into large, bite-sized pieces

Top and tail the aubergine[s], then slice into half moons

Add both to a baking tray with a generous drizzle of vegetable oil and a pinch of salt and put into the oven for 18-20 min or until tender

Rinse the sushi rice in a sieve under cold running water for 30 secs (use your hands to really wash the grains!), then set aside to drain fully

Add the drained rice with 200ml [400ml] cold water and a generous pinch of salt to a pot with a lid and bring to the boil over a high heat

Tip: Don't let the water fully boil as this will make the rice stick to the pot!

Once boiling, reduce the heat to low until very gently bubbling and cook, covered, for 15 min

After 15 min, remove the pot from the heat and keep covered for a further 10 min before serving – this is your sticky rice

Tip: Don't peek! Keep the lid on the whole time to get perfectly fluffy rice!

While the rice is cooking, boil half a kettle

Peel and finely slice the brown onion[s]

Peel and grate the apple[s]

Peel and finely chop (or grate) the ginger

Peel and finely chop (or grate) the garlic

Heat a large, wide-based pan (preferably non-stick) with a generous drizzle of vegetable oil over a medium-high heat

Once the pan is hot, add the sliced onion and grated apple with a pinch of salt and cook for 6-8 min or until softened

Meanwhile, add the cornflour and 1 tbsp [2 tbsp] cold water to a small bowl and stir it all together

Once softened, add the chopped garlic, ginger and curry powder and cook for a further 1-2 min or until fragrant

Add the tamari and 250ml [450ml] boiled water with the cornflour mixture to the pan

Cook for a further 3-4 min, whisking continuously, until the sauce has thickened

Once thickened, add the cooked sweet potatoes and aubergines to the pan and gently stir it all together – this is your aubergine yasai curry

Meanwhile, add the edamame beans to a bowl with a pinch of salt and microwave for 1 min or until hot and cooked with a bite

Trim, then slice the spring onion[s] finely