Korma Style Mushroom Curry

• Trim the aubergine then halve lengthways. Chop into 2cm pieces.
• Pop the aubergine onto a lined baking tray.
• Drizzle with oil and season with salt and pepper.
• Toss to coat, then spread out in a single layer.
• Roast on the top shelf of the oven until golden and tender, 20-25 mins.

TIP: Use two baking trays if necessary!

• Meanwhile, rinse the rice to remove excess starch. Pour 300ml cold salted water (per 2P) into a medium pot with a tight-fitting lid.
• Stir in the rice and bring to the boil. 
• Once boiling, lower the heat to medium and cover with the lid.
• Leave to cook for 10 mins, then remove from the heat.
• Keep covered for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).

• Meanwhile, place a separate pot over medium heat (without oil). 
• Once hot, add the cashews and dry-fry until lightly toasted, stirring regularly, 1-2 mins. 
• Once toasted, transfer to a bowl and set aside. 
• Return the pot to medium heat with a drizzle of oil.

TIP: Watch them like a hawk as they can burn easily!

• Add the mushrooms to the pot, season with salt and pepper and fry until golden brown, 3-4 mins. 
• Stir in the garlic and korma paste and cook until fragrant, 1 min. 
• Add coconut milk, stock, peanut butter and 150ml water (per 2P). Stir to combine and bring to the boil.
• Once boiling, lower heat to medium-low and simmer until sauce has reduced by half, 6-8 mins.
• Stir the roasted aubergine into the curry. Remove the pot from the heat.