Sunday, 29 March 2020 / Topics:

  • Time 30 minutes
  • Serves 4
  • Difficulty simple


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



  1. 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.
  2. Add chilli, coriander stems and roots (reserve leaves), garlic, shallots and ginger. Cook for a further 2-3 minutes or until shallots have softened.
  3. 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.
  4. Divide cashew eggplant mixture and rice between serving bowls. Serve topped with flaked almonds, coriander leaves and lime wedges.
  • Energy 2598kJ
  • Total Fat 30.6g
  • Sat Fat 13.8g
  • Total Carb 69.0g
  • Sugar 12.3g
  • Sodium 404mg
  • Protein 10.4g
  • Fibre 9.1g