400g sweet potatoes, peeled and cut into 2cm chunks
1 onion, sliced
1 tbsp vegetable oil
150g Thai green curry paste
15g fresh coriander, finely chopped
½ vegetable stock cube, made up to 100ml
100ml double cream
250g frozen peas
2 spring onions, sliced
Preheat the oven to 220°C, fan 200°C, gas 7. Toss the aubergine, sweet potato, and onion with the oil in a large roasting tray; season. Roast for 20 minutes, or until the aubergine and sweet potato are softening.
Mix in the Thai green paste with the vegetables thoroughly. Roast for an additional 10 minutes, or until the aubergine and sweet potato are soft.
Cook the rice as directed on the package, drain thoroughly, and fluff with a fork. Stir in the coriander and cover to keep the curry steaming while you finish it.
Add the cream and peas to the stock in the roasted vegetable pan. Return to the oven for 5-10 minutes, or until the sauce has thickened enough to coat the vegetables and the peas are cooked.
Serve over coriander rice and a scattering of spring onions.