INGREDIENTS (2 servings)

2 tablespoons coconut oil / 2 spring onions / 2 small aubergines / 2 tablespoons Thai green curry / 1 lemongrass stalk / 400 ml coconut cream / pinch of sugar / green beans / 2 tablespoons soy sauce / 1 lime / basil leaves / 1 tablespoon cashew nuts

Mel the coconut oil in a saucepan over medium heat. Add the diced spring onion and fry for 2 minutes. Dice the aubergines in small cubes and chuck the cubes in the pan, mixing everything. Fry for 4 minutes until they begin to soften. Stir in the curry paste and lemongrass, cook for 1 minute then spoon in the coconut cream. Re-fill the empty can with water and pour that into the saucepan. Stir in a pinch of sugar, then turn up the heat and leave the curry to cook for 5 minutes. Chuck in the green beans, halved. Cook for 5 more minutes. Remove the curry from the heat, season with soy sauce and lime juice. Cut the remaining lime in wedges for serving. Spoon the curry in a bowl, removing the lemongrass stalk. Scatter over the basil leaves and the toasted cashew nuts. Serve with the lime wedges and rice.