Red Lentil and Spinach Dal

Trim the aubergine then halve lengthways. Chop each half into four long strips then chop widthways into roughly 3cm pieces. Pop the aubergine pieces onto a large baking tray. Drizzle with oil and season with salt, pepper and the North Indian style curry powder. Toss to coat, then arrange in a single layer. Roast the aubergine until golden brown and soft, 20-25 mins, turning halfway through.

Meanwhile, halve, peel and chop the shallot into small pieces. Peel and grate the garlic (or use a garlic press). Heat a drizzle of oil in a medium saucepan on medium heat. When hot, add the shallot and cook, stirring frequently, until tender, 3-4 mins.

Add the korma paste and garlic, cook, stirring frequently for 1 min. Drain and rinse the lentils in a sieve, then add them into the pan along with the passata, water (see ingredients for amount) and vegetable stock paste. Stir well and bring to a boil. Once boiling, lower the heat to medium and cook until the lentils are soft, 20-25 mins. TIP: Stir regularly to make sure it doesn't stick to the bottom of the pan and add a splash of water if it is starting to get too thick.

Once the lentils are cooked, add the spinach a handful at a time, stirring until wilted and piping hot, 2-3 mins. Stir through the roasted aubergine and cook until everything is piping hot. Taste and season with salt and pepper if necessary.