- 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
- 300ml + 300ml boiling water
- 2 tbsp coconut or olive oil
- Sea salt
- Freshly ground pepper
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.
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.
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.
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.
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.
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.
Stir the baby leaf spinach through the curry and cook for a couple of mins till it has wilted. Roughly chop the coriander leaves.
Spoon the sticky rice into two warm bowls. Top with the fragrant curry. Scatter over the cashews and coriander leaves.