Our Massaman Style Aubergine Curry is a delicious veggie option that makes it easy to eat more veg in your diet and try something new!
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Closed Cup Mushrooms
Massaman Curry Paste
Vegetable Stock Paste(ContainsCelery)
Water for the Rice
Water for the Sauce
Preheat your oven to 220°C/200°C fan/gas mark 7.
Thinly slice the mushrooms. Roughly chop the coriander (stalks and all). Peel and grate the garlic (or use a garlic press). Zest and halve the lime.
Trim the aubergine, then halve lengthways. Cut into roughly 3cm pieces.
Pop the aubergine onto a baking tray. Drizzle with oil, season with salt and pepper then toss to coat. Spread out in a single layer.
When the oven is hot, roast on the top shelf until soft and golden, 20-25 mins. Turn halfway through.
Pour the cold water for the rice (see ingredients for amount) into a medium saucepan with a tight-fitting lid.
Stir in the rice and 1/4 tsp salt and and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid.
Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).
Heat a medium frying pan on medium heat (no oil).
Once hot, add the cashews and dry-fry, stirring regularly, until lightly toasted, 1-2 mins. TIP: Watch them like a hawk as they can burn easily.
Once toasted, transfer to a bowl and set aside. Pop your (now empty) pan back on medium heat with a drizzle of oil.
Once the pan is hot, add the mushrooms and stir-fry until golden brown, 3-4 mins.
Stir in the garlic and massaman curry paste and cook for 1 min, then pour in the coconut milk, water for the sauce (see ingredients for amount), vegetable stock paste and peanut butter.
Stir thoroughly to combine and bring to the boil, then lower the heat to medium-low and simmer until the liquid has reduced by half, 6-8 mins.
Remove the roasted aubergine from your oven and add to the curry sauce. Once thickened, remove the curry from the heat, then squeeze in the lime juice and stir in half the coriander. Taste and season with salt, pepper and more lime juice if needed.
Fluff up the rice with a fork and stir through the lime zest, then spoon into your bowls.
Top with the aubergine curry and sprinkle over the cashews and remaining coriander to finish. Enjoy!