Baked Indonesian-Style Aubergine Yellow 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 foil

Now, let's get started!

Preheat the oven to 220°C/ 200°C (fan)/ gas 7, boil a kettle and heat a large, wide-based, hob-safe oven-proof casserole dish with a matching lid, with a generous drizzle of vegetable oil over a high heat

Trim the green stalk[s] off your aubergine[s] and cut, lengthways into wedges

Once hot, add the aubergine wedges to the dish and cook for 2-3 min or until lightly browned

Meanwhile, peel and chop your brown onion[s] into wedges

Slice your red chilli[es] in half lengthways

Tip: Not a fan of spice? Remove the seeds!

Roughly chop your creamed coconut (if required!)

Dissolve the chopped creamed coconut in 250ml [325ml] [425ml] boiled water – this is your coconut stock

Add the onion wedges and half your chilli (can't handle the heat? Go easy!), 1 tbsp [1 1/2 tbsp] [2 tbsp] flour, coconut stock, tamarind paste, ginger & garlic paste, soy sauce, red Thai curry paste, ground turmeric and vegetable stock mix to the aubergine

Give everything a good mix up then cover with a lid and put it in the oven for 30 min or until the aubergine is tender – this is your baked Indonesian-style aubergine yellow curry

Once the curry is in the oven, add your white long grain rice to an oven-proof dish with 300ml [390ml] [600ml] boiled water

Cover tightly with tin foil and put the dish in the oven for 30 min or until all the water is absorbed and the rice is cooked – this is your baked rice

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

When the curry has about 15 min left, trim your green beans

Roughly chop the remaining chilli

Add the trimmed green beans and chopped chilli (not a fan of spice? Just add a little!) to a large piece of tin foil with a pinch of salt, 1 tbsp [1 1/2 tbsp] [2 tbsp] cold water and a drizzle of vegetable oil, then scrunch the foil to form a tightly sealed parcel and add to a baking tray

Tip: Cooking for 3 or more? Make 2 separate parcels!

Put the tray in the oven for 10-12 min or until the green beans are tender with a slight bite – these are your chilli green beans