Thai Sweet Potato & Eggplant Red Curry

While the brown rice is cooking, chop the sweet potato (unpeeled) into 1cm chunks. Chop the carrot (unpeeled) into 1cm chunks. Cut the eggplant into 2cm chunks. Place the sweet potato, carrot and eggplant on an oven tray lined with baking paper. Drizzle with olive oil and season with salt and pepper. Toss to coat, then roast until tender, 20-25 minutes.

Finely chop the brown onion. Finely chop the garlic. De-stem then very finely chop the makrut lime leaves.

SPICY! The curry paste is spicy, use less if you're sensitive to heat. Heat a drizzle of olive oil in a large frying pan over a medium-high heat. Add the onion and cook until softened, 3-4 minutes. Add the garlic, lime leaves and Thai red curry paste (see ingredients) and cook until fragrant, 1 minute. Add the coconut milk and bring to the boil. Simmer on medium heat until thickened, 1-2 minutes.

Stir through the baby spinach leaves, soy sauce, brown sugar and roasted veggies.