Roasted Aubergine & Curried Coconut Laksa

Preheat the oven to 200°C/ 180°C (fan)/ gas 6 and boil a kettle

Trim the green stalk[s] off your aubergine[s] and cut into 1.5cm thick rounds

Add the aubergine rounds to a baking paper-lined baking tray (or two!) with a drizzle of vegetable oil and a small pinch of salt and put in the oven for 25-30 min or until crisp, golden and cooked through

Add your egg[s] to a pot of boiled water and bring to the boil over a high heat

Once boiling, cook for exactly 8 min for a perfect, mid-boiled egg, then fill a bowl of very cold water and add the cooked egg[s] to the bowl

Set aside and reserve the pot (save the water for later!)

Slice half your red chilli[es] into rounds and roughly chop the remaining

Zest your lime[s] (try to grate lightly with a micro-plane or sharp box grater and avoid grating the white pith, as this is very bitter)

Crush your garlic open by squashing it with the side of a knife and discard the skin

Trim, then chop your green beans in half

Add the chopped chilli (can't handle the heat? Go easy!), lime zest and the crushed garlic to a pestle & mortar, add a small pinch of salt and 2 tsp [3 tsp] [4 tsp] sugar and grind to a paste, once ground to a paste, stir through your red Thai curry paste and curry powder – this is your curried laksa paste

Tip: Don't have a pestle & mortar? Pulse in a food processor!

Chop your creamed coconut roughly (if required!) then crush your cardamom pods open by squashing them with the side of a knife

Heat a medium sized pot over a medium-high heat with a drizzle of vegetable oil, once hot, add the curried laksa paste and cook for 2-3 min or until fragrant

Once fragrant, add the cardamom pods, chopped creamed coconut, chopped green beans, your vegetable stock mix and a squeeze of lime juice with 300ml [390ml] [420ml] boiled water, cook for 3-4 min or until the green beans are tender – this is your curried coconut laksa

Add your rice noodles to a pot and cover with boiled water

Bring to the boil over a high heat and cook for 4-5 min or until cooked with a slight bite

Roughly chop your roasted peanuts

Chop your coriander finely, including the stalks

Peel the cooled egg[s] and cut in half