Eggplant & Sweet Potato Thai Green Curry

While the rice is cooking, cut the eggplant into 1cm cubes. Cut the sweet potato (unpeeled) into 1cm chunks. Cut the broccoli into small florets and roughly chop the stalk. TIP: Cut the veggies to the correct size so they cook in the allocated time.

SPICY! The curry paste is spicy, use 1/2 if you're sensitive to heat. In a large frying pan, heat a good drizzle of olive oil over a high heat. When the oil is hot, add the sweet potato and eggplant and cook until softened, 5 minutes. Reduce the heat to medium and add the Thai green curry paste (see ingredients list) and cook, stirring, until fragrant, 1 minute.

Add the coconut cream and water (for the curry) and bring to a simmer. Cover the pan with a lid or foil and simmer until the sweet potato is soft, 10-12 minutes. In the last 5 minutes of cook time, add the broccoli and cook until tender.

While the curry is simmering, slice the lime (see ingredients list) into wedges. Stir the soy sauce and a squeeze of lime juice through the curry.