2 Tablespoons olive oil
1 Eggplant, cut into 1.5cm dice
1/2 Butternut pumpkin, cut into 1.5cm dice
1 Long red chilli, finely sliced
1 Bunch coriander, leaves picked, stems and roots finely sliced
6 Cloves garlic, finely sliced
3 Shallots, finely sliced
1 Thumb sized piece ginger, finely chopped
2 Teaspoons turmeric
400ml Can coconut cream
6 Kaffir lime leaves
2 Tablespoons brown sugar
2 Tablespoons soy sauce
Juice of a lemon
1/3 Cup roasted cashews, roughly chopped
2 Cups basmati rice, cooked, to serve
2 Tablespoons flaked almonds, to serve
1 Lime, cut into wedges, to serve
- Heat a wide-based frying pan over high heat. Add the olive oil, pumpkin and eggplant. Cook for 2-3 minutes or until vegetables are golden brown and have softened slightly, stirring occasionally.
- Add chilli, coriander stems and roots (reserve leaves), garlic, shallots and ginger. Cook for a further 2-3 minutes or until shallots have softened.
- Stir in turmeric, then deglaze with coconut cream. Scrunch up kaffir lime leaves and add to the pan. Stir in brown sugar, soy sauce and lemon juice. Add cashews and ½ cup water. Bring to the boil, then reduce to a gentle simmer and cook until eggplant and pumpkin are cooked through. Taste and adjust the balance of the sauce with more brown sugar, soy sauce or lemon juice if desired.
- Divide cashew eggplant mixture and rice between serving bowls. Serve topped with flaked almonds, coriander leaves and lime wedges.