Roasted Aubergine Dahl with Tofu

• While the aubergine cooks, rinse the rice to remove excess starch. Pour 300ml cold salted water (per 2P) into a medium pot with a tight-fitting lid.
• Stir in the rice and bring to the boil.
• Once boiling, lower the heat to medium, cover and cook for 10 mins.
• Remove the pot from the heat.
• Keep covered for 10 mins or until ready to serve (the rice will continue to cook in its own steam).

• Meanwhile, halve, peel and chop the onion into small pieces.
• Drain and rinse the lentils in a sieve.
• Place a separate large pot over medium-high heat with a drizzle of oil.
• Once hot, add the lentils and onion and cook, stirring, until softened, 4-6 mins.

NOTE: Adding tofu? Chop into 2cm cubes, season with salt and pepper and fry with the onion and lentils for 6-8 mins.

• Add the korma paste and remaining North Indian spice mix to the pot and cook, stirring, for 1 min.
• Add 350ml water (per 2P), ½ tsp sugar (per 2P), stock and passata.
• Bring to the boil. Once boiling, lower heat to medium and cook until the sauce has reduced slightly, 6-8 mins.
• Stir regularly to prevent sticking. Add a splash of water if the sauce becomes 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, 2-3 mins.
• Roughly chop the coriander (stalks and all).
• Stir half the roasted aubergine, half the yoghurt and half the coriander into the curry.
• Taste and season with salt and pepper.