Thai Eggplant & Broccoli Curry with Roasted Peanuts

While the eggplant is roasting, cut the broccoli into small florets and roughly chop the stalk. Roughly chop the Asian greens. Thinly slice the long red chilli (if using). Roughly chop the coriander. Finely grate the ginger.

In a medium saucepan, bring the water to the boil. Add the jasmine rice, stir, cover with a lid and reduce the heat to low. Cook for 12 minutes, then remove the pan from the heat and set aside, covered, until the rice is tender and all the water has absorbed, 10-15 minutes. TIP: The rice will finish cooking in its own steam so don't peek!

When the eggplant has 10 minutes left, heat a drizzle of olive oil in a large frying pan over a medium-high heat. Add the broccoli and a dash of water and cook until slightly softened, 2-3 minutes. Add the yellow curry paste (see ingredients list) and ginger and cook until fragrant, 1-2 minutes. SPICY! The curry paste is spicy so add a little less if you prefer your curry mild.

Add the coconut milk and bring to the boil over a high heat. Reduce the heat to medium and simmer until slightly reduced, 2-3 minutes. Add the soy sauce, Asian greens and roasted eggplant to the curry and cook, stirring, until the Asian greens are tender, 1-2 minutes.