Baked Aubergine & Coconut Thai-Style Curry

Before you begin...

This recipe takes around 5-10 min to prep, so get your casserole dish and all your ingredients ready, then wash your fruit and veg

Note: Make sure your dish is oven-proof and safe to use on the hob. Don't have one? Start cooking in a large, wide-based pan then transfer to an oven-proof dish and cover tightly with tin foil

Now, let's get started!

Preheat the oven to 220°C/ 200°C (fan)/ gas 7 and boil a kettle

Heat a large, wide-based, hob-safe oven-proof casserole dish with a matching lid with a drizzle of vegetable oil over a medium-high heat

Trim the green stalk off your aubergine[s] and chop into large chunks

Add the chopped aubergine to the pot with your butternut squash cubes and red Thai curry paste and cook for 1-2 min or until fragrant

Peel and quarter your shallot[s]

Chop your creamed coconut roughly (if required!)

Roll your lime[s] with your hand on a hard surface (to release more juice) and cut in half

Once fragrant, add the the juice of half the lime[s] with the chopped shallot, chopped creamed coconut and 250ml [325ml] [425ml] boiled water

Add your ginger & garlic paste to the pot with your vegetable stock mix, peanut butter, soy sauce, sriracha (can't handle the heat? Go easy!) and your cashew nuts

Give everything a good mix up and bring to the boil over a high heat – this is your curry

Meanwhile, add your sushi rice to an oven-proof dish with 250ml [375ml] [500ml] boiled water and cover tightly with tin foil

Put the dish in the oven for 25 min or until all the water is absorbed and the rice is cooked – this is your baked rice

Once the curry is boiling, cover with a lid and put the dish in the oven for 25 min or until the butternut squash is tender

Use this time to clear up, set the table, have a cup of tea or simply chill!

Once the butternut squash is tender, remove the dish from the oven and add your mangetout

Give everything a good mix up, cover with a lid and return the dish to the oven for 2-3 min or until the mangetout are warmed through – this is your baked aubergine & coconut Thai-style curry

Cut the remaining lime into wedges