Lighter Veg-Packed Thai Rice With Roasted Aubergine

Preheat the oven to 200°C/ 180°C (fan)/ gas 6

Cut the aubergine[s] in half lengthways, then cut each half, lengthways again, into 3 wedges and score the aubergine flesh in a criss-cross pattern

Add the aubergine wedges to a tray and spread over half of the Thai red curry paste so that they're evenly coated

Put the tray in the oven for 25-30 min or until cooked and tender

Meanwhile, boil a kettle

Peel and slice red onion[s]

Heat a large wide-based pan (preferably non-stick with a matching lid) with 1/2 tbsp [1 tbsp] vegetable oil over a medium heat

Once hot, add the sliced red onion with a pinch of salt and cook for 5-6 min or until softened

Peel and finely chop (or grate) the ginger

Dissolve the vegetable stock mix and the creamed coconut in 400ml [750ml] boiled water, then add the remaining Thai red curry paste and give it a good mix up – this is your Thai stock

Once the onion has softened, add the chopped ginger and cook for 1-2 min further

Add the basmati rice and Thai stock and bring to the boil over a high heat

Once boiling, reduce the heat to low and cook, covered, for 15-20 min or until the water is absorbed and the rice is cooked

Whilst the rice is cooking, chop the baby corn into small bite-sized pieces

Cut the sugar snap peas in half

Strip the mint leaves from their stems and chop roughly, discard the stems

Chop the coriander roughly, including the stalks

Chop the roasted peanuts roughly (or bash them in the bag with a rolling pin!)

Once the rice has 5 min remaining, add the chopped baby corn and halved sugar snaps and continue to cook, covered, until everything is cooked and tender

Once done, squeeze in the juice of 1/2 [1] lime – this is your veg-packed Thai rice

Cut the remaining lime into wedges