Tandoori Spiced Aubergine

Cut the red onion in half through the root, peel and chop into small cubes (½cm is perfect!). Remove the core from the red pepper and chop into 1cm cubes. Peel and grate the garlic and ginger.

Put a saucepan on medium heat and add 1 tbsp of oil. Cook the onions and red pepper for 3 mins with ¼ tsp of salt. Add the ginger and half the garlic and cook for 30 seconds more. Stir in the turmeric and basmati rice and then pour in 350ml of water. Bring to the boil and then stir in the vegetable stock pot. Pop on the lid and cook for 10 mins. After 10 mins, remove from the heat and leave the rice to finish cooking in its own steam for another 10 mins.

As your rice cooks, chop the remaining ingredients. Remove the roots from the spring onions and finely chop. Cut the cherry tomatoes into quarters, roughly chop the coriander leaves and mix with the spring onions and the remaining garlic. Season with a pinch of salt and keep to one side.

Mix the yoghurt with the nigella seeds.

When your rice is cooked, add half your tomatoes, coriander and spring onion salsa and gently stir this through the rice.