Roasted Aubergine Dahl

• Boil a large pot of salted water for the rice.
• Once boiling, add the rice and cook for 10-12 mins.
• Drain in a sieve and pop back in the pot.
• Cover with a lid and leave to the side until ready to serve.

TIP: If you’re in a hurry you can boil the water in your kettle.

• Meanwhile, halve, peel and chop the onion into small pieces.
• Heat a drizzle of oil in a large pot over medium-high heat.
• Once hot, add the onion and cook, stirring, until softened and turning brown, 5-6 mins.
• Drain and rinse the lentils in a sieve or colander.

• Add the korma curry paste and cook, stirring, for 1 min.
• Add 350ml water, ½ tsp sugar (double both for 4p), vegetable stock, lentils and passata.
• Bring to the boil. Once boiling, lower to medium heat and cook until the sauce has reduced, 10-15 mins.
• Stir regularly to make sure it doesn't stick to the bottom of the pan. Add a splash of water if it's starting to get too thick. Season to taste with salt, pepper and sugar.

• Once the sauce has reduced, add the spinach a handful at a time, stirring, until wilted and piping hot, 2-3 mins.
• Roughly chop the coriander (stalks and all).
• Stir through half the roasted aubergine, half the yoghurt and half the coriander.
• Taste and season with salt and pepper.

• Once everything is ready, divide the rice between plates.
• Top with the dahl, add the remaining roasted aubergine and remaining yoghurt.
• Scatter over the remaining coriander.