Red Lentil and Spinach Dal

Pop the aubergine onto a large baking tray. Drizzle with oil and season with salt, pepper and half the North Indian style spice mix. Toss to coat, then arrange in a single layer.

When the oven is hot, roast on the top shelf until golden brown and soft, 20-25 mins. Turn halfway through.

Meanwhile, heat a drizzle of oil in a medium saucepan on medium-high heat. Once hot, add the shallot and cook, stirring frequently, until tender, 3-4 mins.

While the shallot cooks, pour the water for the rice (see pantry for amount) into another medium saucepan with a tight-fitting lid.

Stir in the rice and 1/4 tsp salt and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid.

Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).

Add the korma style paste, garlic and remaining North Indian style spice to the shallot and cook, stirring frequently, for 1 min.

Add the passata (see ingredients for amount), lentils, veg stock paste, sugar and water for the dal (see pantry for both amounts). Stir well and bring to a boil. 

Lower the heat to medium and cook until the lentils are soft, 20-25 mins. Stir regularly to make sure they don't stick to the bottom of the pan and add a splash of water if it gets too thick.

Once the lentils are cooked, stir in the spinach a handful at a time until wilted and piping hot, 2-3 mins.

Stir through the roasted aubergine and cook until everything's piping hot.

Taste and season with salt and pepper if needed. Add a splash more water if it's a little thick.