Zanzibar Style Pulled Aubergine and Potato Curry

When boiling, add the potatoes to the water and cook until you can easily slip a knife through, 15-20 mins. 

Put the aubergine halves, cut-side up, onto a large lined baking tray. Drizzle with oil and season with salt and pepper. When the oven is hot, roast on the top shelf until golden brown and soft, 20-25 mins. 

Meanwhile, pour the boiling water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid. 

Stir in the rice, 0.25 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).

While everything cooks, peel and grate the garlic (or use a garlic press). Crush the peanuts in the unopened sachet using a rolling pin. Halve the lime.

Once cooked, drain your potatoes in a sieve (you'll reuse your pan for the curry).

Pop your pan back on medium heat and add a drizzle of oil. Stir in the garlic, Zanzibar style curry powder and tomato puree, stir and cook for a minute, then pour in the coconut milk, vegetable stock paste, caramelised onion paste honey and water (see pantry for both amounts).

Add your cooked potatoes to the sauce, bring to the boil, stir together and simmer until the mixture has thickened, 4-5 mins. Stir occasionally.

Once cooked, remove the aubergine from the oven. Using a tea towel, hold the stem of the aubergine with one hand while using a spoon to scoop out the flesh onto a board with the other.

Roughly chop the flesh, then add to the curry and stir together.

Add a splash of water if it's reduced too much then stir in the peas and cook for 1 minute.