This recipe was kindly provided by HelloFresh, the recipe box delivery company
Cashew Nuts 25g
Chestnut Mushrooms, chopped
Massaman Curry Paste 1 tbsp
Coriander, chopped 1/2 bunch
Coconut Milk 200ml
Aubergine, chopped 1
Peanut Butter 11/2 tbsp
Green Beans, chopped 1/2 pack
Basmati Rice 175g
1 Boil a pot of water (amount specified in the ingredient list) with a pinch of salt, and preheat your oven to 200 degrees. Roughly chop the chestnut mushrooms and the coriander. Cut the aubergine in half lengthways, then each half into four strips.
Chop widthways into 3cm chunks. Remove the ends off the green beans and chop into thirds.
2 Add the rice to your pot of boiling water. Cover with a tight lid and place on the lowest heat for 10 mins. Take the pot off the heat to rest for 10 mins. Tip: Do not lift the lid from the pot at all during cooking and resting.
3 Coat your aubergine evenly in a splash of olive oil. Sprinkle over a pinch of salt and a generous amount of black pepper. Pop onto a baking tray lined with baking paper and cook on the top shelf of your oven for 20 mins or until slightly crispy.
4 Heat a non-stick frying pan on medium-high heat. Without adding any oil, put the cashew nuts in the pan for around 5 mins, shaking the pan constantly, until your cashew nuts are brown, then remove to one side. Tip: Watch your nuts like a hawk as they can burn easily.
5 Add a splash of oil to the now empty frying pan together with the massaman curry paste. Stir your paste for 1 minute and then add the coconut milk and mushrooms. Once your coconut milk comes to the boil, add your beans and peanut butter and turn the heat to low. Simmer gently for 10 mins.
6 Add your roasted aubergine to your curry mixture.
7 Fluff up your rice with a fork and add it to the pan with your curry mixture.
Gently fold in your cooked rice and three-quarters of your coriander. Squeeze over some lime juice and stir in. Serve into bowls and garnish with your remaining coriander and cashew nuts.