Fill and boil your kettle. Trim and cut the aubergines into small cubes. Halve the chilli and scrape out the seeds and pith (habanero chillies are extra hot, so even if you like things spicy, be sure to flick out all the white bits). Finely slice 1 half, storing the other half for another recipe. Finely chop the coriander stalks and set the leaves to one side.

Warm a wok or deep-sided frying pan on a medium heat. Tip in the cashews and toast them for 2-3 mins till golden, shaking the pan so they don't burn. Tip out into a small bowl.

Tip the rice into a small pan. Pour in 400ml boiling water and add a pinch of salt. Cover, bring to the boil, then turn the heat down and simmer for 15-20 mins till the water has been absorbed and the rice is sticky. Take the pan off the heat.

While the rice cooks, pop the pan you toasted the cashews in back on a medium heat. Pour in 2 tbsp oil and add the aubergines. Cook for 5 mins, stirring now and then, till golden on most sides. Add the chilli, coriander stalks and 1 tbsp Thai green curry paste. Stir to coat the aubergine.

Add the cherry tomatoes. Pour in 300ml hot water from the kettle and stir everything together. Lower the heat and pop on a lid. Cook for 15 mins till the cherry tomatoes have burst and the sauce has thickened.

Zest and juice the lime. Pour half the juice into the curry and add ½ tbsp Demerara sugar. Stir and taste. Add more salt, lime juice or sugar if needed – the curry should be slightly hot, sweet and sour.

Stir the baby leaf spinach through the curry and cook for a couple of mins to wilt it. Roughly chop the coriander leaves.

Spoon the sticky rice into a couple of warm bowls. Spoon over the curry and top with the toasted cashews and the coriander leaves to serve.