The protein cooking time listed in this recipe has been updated.
As of December 2025, we've revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Serving size
Ingredients
Ingredients
-
400ml coconut milk(Coconut, Water)
- 1 onion
- 1 sweet potato
- 240g Tenderstem broccoli
- 30g cashew nuts (Nuts)
- 240g chestnut mushrooms
-
6 tbsp thai green curry paste(green chilli, lemongrass, garlic, lime leaves, galangal, coconut palm sugar, salt, rapeseed oil, starch, ground coriander, basil, coriander, lime juice, spinach oleoresin, turmeric powder, black pepper)
- 1 aubergine
- 1 unwaxed lime
-
160g brown rice(brown rice (100%))
Allergens
Contains:
Nuts
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 110Kcal | 537Kcal |
| 462kJ | 2246kJ | |
| Fat | 5.6g | 27g |
| of which saturates | 3.4g | 16g |
| Carbohydrates | 13g | 62g |
| of which sugars | 2.8g | 14g |
| Protein | 2.3g | 11g |
| Salt | 0.1g | 0.48g |
| Fibre | 2.1g | 10g |
Vegan
Prep in 10
1/3 daily fibre
8 plants
Aubergine & Mushroom Thai Green Curry Traybake
Make curry night easier with this traybake! You'll roast mushrooms, aubergines, broccoli and sweet potatoes till golden. Pour in a flavourful Thai green sauce and coconut milk to make things extra creamy. Serve with brown rice on the side.
Cooking Instructions
Cooking Instructions
- Preheat the oven to 240C / fan 220C / gas mark 9. Dice the aubergine and sweet potato into 1cm cubes. Roughly dice the onion. Place all into a large baking dish with the whole mushrooms and toss with 1 tsp oil, a pinch of sea salt and black pepper. Bake for 25-30 mins, until the aubergine and sweet potato are soft.
- Bring a large saucepan filled with salted hot water to a boil. Add the rice and boil for 25-30 mins, until cooked, then drain. Mix the Thai curry paste and coconut milk in a jug and season to taste with sea salt.
- Trim and halve the broccoli. After 15 mins of roasting, pour the coconut mixture into the dish. Place the broccoli on top. Bake for another 10-15 mins, until the veg is soft and the sauce thickens slightly. Once cooked, squeeze over the juice of half a lime.
- Serve the rice alongside the aubergine curry. Top with the cashews and remaining lime wedges.
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