Ingredients

1 bunch spring onions, washed and chopped
1 clove garlic, crushed
1 cm ginger root - crushed or grated (optional)
1 tablespoon coconut oil
2 aubergines, chopped
a handful of cherry tomatoes (halved)

1 tablespoon of Thai green curry powder (this is my short cut as I get it from Desmecht in Brussels and it is excellent)
fleur de sel and black pepper

1 large bunch of red orach leaves (or spinach will do the same job)
1 can coconut milk
a handful of cashew nuts
chopped fresh coriander

Serve with Thai wholegrain rice

Directions

Start the rice cooking - 1 mug of rice to 2 mugs of cold water

In a frying pan add the first six ingredients and gently chop until the aubergine is tender

When ready, add the spices and salt and pepper and cover all the vegetables with it

Add the red orach and leave it to wilt over the top putting a lid on the pan

When it has wilted, mix in and add the coconut milk, cashew nuts and some of the coriander - look at the glorious colour!

Serve with the Thai rice and some extra coriander on the top