Sticky Aubergine

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Step 1

Preheat the oven to 220°C/ 200°C (fan)/ gas 7 Trim the green stalks off the aubergine[s] and chop lengthways into 6 [12] wedges Transfer the aubergine wedges to a baking tray (or two!) and toss in the toasted sesame oil (use tin foil to avoid a mess!) Put the tray[s] in the oven for an initial 20 min or until the aubergine is tender and lightly golden

Step 2

Meanwhile, add the basmati rice and 300ml [600ml] cold water to a pot with a lid and bring to the boil over a high heat Once boiling, reduce the heat to very low and cook, covered, for 10-12 min or until all the water has been absorbed and the rice is cooked Once cooked, remove from the heat and keep covered until serving

Step 3

While the rice is cooking, combine the tamarind paste with the agave, ginger & garlic paste, 3/4 of the tamari soy sauce (save the rest for later!) and the chilli flakes (can't handle the heat? Go easy!) in a small bowl Give everything a good mix – this is your tamarind & agave marinade

Step 4

Crush the roasted peanuts in their bag with a rolling pin Combine the crushed peanuts, toasted sesame seeds and coconut flakes in a small bowl – this is your nut & seed mix

Step 5

Once the aubergine is tender, remove the tray[s] from the oven and coat the aubergine in the tamarind & agave marinade Sprinkle over the nut & seed mix and return the tray[s] to the oven for 4-5 min further or until the nuts are golden – this is your sticky tamarind roasted aubergine Tip: Watch the nuts like a hawk to make sure they don't burn!

Step 6

Meanwhile, boil half a kettle Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a high heat Trim the green beans Once hot, add the green beans and cook for 1-2 min or until starting to brown

Step 7

Chop the creamed coconut roughly (if required!) Dissolve the chopped creamed coconut and the remaining tamari soy sauce in 100ml [200ml] boiled water – this is your coconut stock Wash the spinach, then pat it dry with kitchen paper Once the green beans are starting to brown, add the spinach and the coconut stock to the pan and cook for 1-2 min further or until the spinach has wilted and the sauce has slightly reduced – this is your coconut veg Serve the sticky tamarind roasted aubergine over the basmati rice Serve the coconut veg to the side and drizzle any remaining coconut sauce from the pan all over