This sweet potato and eggplant curry is a little bit spicy, a little bit salty and totally delicious! It’s packed with veggie goodness and sprinkled with roasted cashews for extra flavour and crunch. Dig in!
Always refer to the product label for the most accurate ingredient and allergen information.
brown rice(May be present Tree Nuts, Gluten, Milk, Peanuts, Sesame, Soy)
makrut lime leaves
baby spinach leaves
Thai red curry paste(ContainsSoyMay be present Peanuts)
roasted cashews(ContainsTree NutsMay be present Tree Nuts, Gluten, Milk, Peanuts, Sesame, Soy)
soy sauce(ContainsSoy, Gluten)
Preheat the oven to 220°C/200°C fan-forced. Rinse the brown rice. In a medium saucepan, bring the rice and the water to the boil. Reduce the heat to medium and simmer, uncovered, until the rice is soft, 25-30 minutes. Drain and return to the saucepan.
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, makrut lime 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.
Divide the brown rice between bowls and top with the Thai red sweet potato and eggplant curry. Sprinkle with the roasted cashew nuts.