Coconut Curried Rice Bowl

Place the eggplant on a lined oven tray. Drizzle with half the olive oil and season generously with salt and pepper. Toss to coat eggplant. Place the tray in the oven and cook for 20 minutes, or until the eggplant is soft and tender. Remove the tray from the oven and set aside.

Meanwhile, place the basmati rice and the water in a medium saucepan and bring to the boil over a high heat. Reduce the heat to medium and simmer, uncovered, for 8-10 minutes or until the rice is soft. Drain.

While the rice is cooking, heat the remaining olive oil in a medium frying pan over a medium-high heat. Cook the brown onion for 3-4 minutes, or until soft. Add the vegetable curry paste and cook for a further 1 minute, or until fragrant. Pour in the coconut milk and bring the mixture to the boil. Add the green beans and then reduce to a simmer for 10 minutes, stirring occasionally.

Once cooked, combine the eggplant, curry sauce and rice in the saucepan and stir well.