Thai Aubergine Jungle Curry with Sticky Rice | Abel & Cole
Thai Aubergine Jungle Curry with Sticky Rice
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Prep: 15 mins
Cook: 20 mins
We’ve never seen an aubergine in the jungle, but that doesn’t mean one wouldn’t get on there – these ones would, anyway. Coated in sweet/sour curry sauce and tumbled onto hot sticky rice with toasted cashews, we’re getting hungry just thinking about it.
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738 kcal
(per portion)
Ingredients you'll need
  • 2 aubergines
  • 1 chilli
  • A handful of coriander
  • 1 vegetable stock cube
  • 35g cashews
  • 200g risotto rice
  • 23g Thai green curry paste
  • 250g cherry tomatoes
  • 1 lime
  • 1 tbsp demerara sugar
  • 100g baby leaf spinach
From your kitchen
  • 300ml + 300ml boiling water
  • 2 tbsp coconut or olive oil
  • Sea salt
  • Freshly ground pepper
Step by step this way
  • 1.

    Trim and cut the aubergines into 2cm cubes. Halve the chilli and finely chop it. Finely chop the coriander stalks, saving the leaves for later. Crumble the stock cube into a jug. Pour over 300ml boiling water and stir to dissolve it.

  • 2.

    Heat a wok or deep sided frying pan. Tip in the cashews and toast for 2-3 mins till golden. Shake the pan so they don't burn. Transfer them to a small bowl.

  • 3.

    Tip the rice into a small pan. Pour in 300ml boiling water. Add a pinch of salt. Cover. Bring to the boil, then turn the heat down and gently cook for 15-20 mins till the water has been absorbed and the rice is sticky. Take off the heat.

  • 4.

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

  • 5.

    Add the cherry tomatoes. Pour in the stock and stir everything together. Lower the heat and pop on a lid. Cook for 15 mins till the tomatoes have burst and the sauce has thickened.

  • 6.

    Zest and juice the lime. Pour half the juice into the curry. Add ½ tbsp sugar. Stir and taste. Add more salt, lime juice or sugar till it's to your liking. It should be slightly hot, sweet and sour.

  • 7.

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

  • 8.

    Spoon the sticky rice into two warm bowls. Top with the fragrant curry. Scatter over the cashews and coriander leaves.

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