Preheat your oven to 220°C/200°C fan/gas mark 7. Trim the aubergine, then cut into roughly 2cm pieces.

Pop the aubergine onto a baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer.

When the oven is hot, roast the aubergine on the top shelf until soft and golden, 20-25 mins. Turn halfway through.

Meanwhile, pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid. 

Stir in the rice, 1/4 tsp salt and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid.

Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).

While everything cooks, trim the green beans and cut into thirds.

Zest the lime (see ingredients for amount) and cut into wedges. 

Heat a drizzle of oil in a large frying pan on medium-high heat.

Once hot, add the massaman curry paste and Thai style spice blend (add less if you'd prefer things milder). Fry until fragrant, 1 min. 

Pour in the coconut milk, vegetable stock paste and water for the curry (see ingredients for amount), then stir well to combine.

Stir through the green beans and bring to the boil, then turn down the heat to a simmer. Cook, stirring frequently, until slightly thickened, 6-8 mins.

Once the curry has thickened, taste and season with a squeeze of lime juice and salt and pepper if needed.

Once the aubergine has roasted, stir it through the curry.

When ready, fluff up the rice with a fork and stir through the lime zest.

Share the zesty rice between your bowls and top with the aubergine curry.

Sprinkle over the sesame seeds to finish and serve with a wedge of lime alongside for squeezing over.

Enjoy!