Thai Mussaman Rice, Roasted Aubergine Mushrooms

Nutrition per serving

Calories878 kcal
Protein19.3 g
Carbs101.8 g
Fats45.7 g
Saturated Fat16.5 g
Monounsaturated Fat16.7 g
Polyunsaturated Fat4 g
Sugars9.7 g
Fiber9.4 g
Sodium227 mg

Ingredients

White or chestnut mushrooms
Fresh Coriander
Aubergine (eggplant)
Green Beans (snap beans)
Basmati Rice
Cashew Nuts
Coconut milk (liquid expressed from grated meat and water)
Peanut Butter, Smooth Style, With Salt
Lime
Olive Oil
Olive Oil
Massaman Curry Paste
Preparations
1. Coarsely chop the chestnut mushrooms.

2. Coarsely chop the coriander.

3. Chop the aubergine into strips, then chop the strips into 3cm pieces.

4. Top and tail the green beans into 3 pieces.

Cooking Instructions
1. Bring 175ml of lightly salted water to boil. Add the rice, lower heat, cover with the lid and cook for 10 minutes. Remove from heat and set aside for 10 minutes. (No peeking, leave the lid on through cooking and resting time). Once the time has passed, fluff up the rice with a fork.

2. Place the aubergine into a bowl with a tbsp of olive oil and a large pinch of salt and pepper. Evenly layer onto a baking tray and cook near the top of the oven for about 15 minutes until lightly golden and slightly crisp around the edges.

3. Place the cashews in a drying frying pan over medium-high heat. Stir frequently every 15 seconds and cook for about 3 minutes until golden brown. Transfer to a bowl and set aside.

4. Return the frying pan to heat with a tsp of oil and the mussaman curry paste and cook for 30 seconds before adding the coconut milk and chestnut mushrooms. Bring to a gentle boil, then add the peanut butter and stir to dissolve before adding the green beans. Lower the heat and gently simmer for 5 minutes.

5. Stir in the aubergine, then gently fold the rice into the curry with ¾ of the coriander and the juice from a quarter of a lime. Remove from heat.

6. Serve in a bowl with the remaining coriander and cashews sprinkled over the top.