Roasted Aubergine and Spinach Dal

Meanwhile, halve, peel and chop the onion into small pieces.

Heat a drizzle of oil in a large saucepan on medium-high heat.

Once hot, add the onion and cook, stirring, until softened, 5-6 mins.

Stir in korma style paste to the onion and cook, stirring, for 1 min more.

Add the passata, lentils, veg stock paste, sugar and water for the dal (see pantry for both amounts) to the pan.

Season with salt and pepper, stir well, then bring to a boil.

Once boiling, 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.

While the dal cooks, pour the cold water for the rice (see pantry for amount) into a 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).

Meanwhile, roughly chop the coriander (stalks and all).

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

Stir through half the roasted aubergine, yoghurt and coriander each. Taste and season with salt and pepper.