Thai Aubergine and Sweet Potato Panang Style Curry

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 0.25 tsp salt 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).

Meanwhile, cut the bell pepper into 2cm chunks and set aside. Quarter the lime. 

Heat a drizzle of oil in a large frying pan on medium heat. Add the red Thai style paste and peanut butter. Stir until fragrant, 1 min. 

Next, add the coconut milk, soy sauce, sugar and water for the sauce (see pantry for both amounts). Stir well to ensure the spice and peanut butter mixture has fully disolved in the liquid. 

Bring to the boil then lower the heat and simmer until slightly thickened, 4-5 mins. 

Meanwhile, when the sweet potato and aubergine is about halfway through cooking, add the pepper chunks to the tray.

Toss together with a drizzle more oil and  pop back into the oven for the remaining time.

Crush the peanuts in the unopened sachet using a rolling pin.

Once the curry sauce has thickened, stir in the ginger, garlic and lemongrass puree and remove from the heat. 

Squeeze in some lime juice then taste and season with salt and pepper if you feel it needs it. 

Once the roasted veg is ready, stir it into the curry sauce (reheat the sauce first if needed). Add a splash more water if it's become a little too thick.