Sticky Tamarind Roasted Aubergine With Coconut Veg

Preheat the oven to 220°C/ 200°C (fan)/ gas 7

Trim the green stalks off your aubergine[s] and chop lengthways into 3 wedges per person

Transfer the aubergine wedges to a baking tray (or two) and toss in your toasted sesame oil (use tin foil to avoid a mess!)

Put the tray[s] in the oven for an initial 20 min or until the aubergine is tender and lightly golden

Meanwhile, add your basmati rice and 300ml [390ml] [600ml] cold water to a pot with a lid and bring to the boil over a high heat

Once boiling, reduce the heat to very low and cook, covered, for 10-12 min or until all the water has been absorbed and the rice is cooked

Once cooked, remove from the heat and keep covered until serving

While the rice is cooking, combine your tamarind paste with your agave, ginger & garlic paste, 3/4 of your gluten free soy sauce (save the rest for later!) and your chilli flakes (can't handle the heat? Go easy!) in a bowl

Give everything a good mix up – this is your sticky tamarind marinade

Crush your roasted peanuts in their bag with a rolling pin (keep them in the bag so you don't lose any!)

Tip: If you don't have a rolling pin, just chop them roughly!

Combine the crushed peanuts, toasted sesame seeds and coconut flakes in a bowl – this is your nut & seed mix

Once the aubergine is tender, remove the tray[s] from the oven and coat the aubergine in the sticky tamarind marinade

Sprinkle over the nut & seed mix and return the tray[s] to the oven for 4-5 min further or until the nuts are golden – this is your sticky tamarind roasted aubergine

Tip: Watch the nuts like a hawk to make sure they don't burn!

Meanwhile, boil half a kettle

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

Trim your green beans

Once hot, add the trimmed green beans and cook for 1-2 min or until starting to brown

Chop your creamed coconut roughly (if required!)

Dissolve the chopped creamed coconut and the remaining gluten free soy sauce in 100ml [150ml] [200ml] boiled water – this is your coconut stock

Wash your spinach, then pat it dry with kitchen paper

Once the green beans are starting to brown, add the spinach and the coconut stock to the pan and cook for 1-2 min further or until the spinach has wilted and the sauce has slightly reduced – this is your coconut veg