Massaman Style Aubergine Curry

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.

Meanwhile, pour the water for the rice (see pantry 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 large 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-high heat with a drizzle of oil.

Once hot, add the mushrooms to the pan and fry, stirring occasionally, until browned, 4-5 mins.

Stir in the garlic and massaman curry paste and cook for 1 min, then stir in the coconut milk, peanut butter and water for the sauce (see pantry for amount).

Bring to the boil, then lower the heat to medium-low and simmer until reduced by half, 6-8 mins.