Roasted Aubergine, Chicken and Spinach Dal

Meanwhile, halve, peel and chop the onion into small pieces. Heat a drizzle of oil in a large saucepan over medium-high heat. Once hot, add the onion and diced chicken breast, cook, stirring, until softened and turning brown, 5-6 mins. IMPORTANT: Wash your hands after handling chicken and its packaging. IMPORTANT: The chicken is cooked when it is no longer pink in the middle..

Add the korma curry paste and cook, stirring, for 1 minute. Add the passata, lentils, water (see ingredients for amount), vegetable stock paste, sugar (see ingredients for amount). Season with salt and pepper and 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 it doesn't stick to the bottom of the pan and add a splash of water if it is starting to get too thick.

Meanwhile, pour the cold water for the rice (see ingredients for amount) into a saucepan and bring to the boil. When boiling, add 1/4 tsp of salt, stir in the rice, lower the heat to medium and pop a lid on the pan. 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).

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

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