Figgy Aubergine Curry With Spinach & Coriander Rice

Preheat the oven to 220°C/ 200°C (fan)/ gas 7

Trim the green stalks off your aubergine[s] and cut into bite-sized pieces

Transfer the aubergine pieces to a baking tray with a generous drizzle of vegetable oil and a pinch of salt

Give everything a good mix up and put the tray in the oven for 20 min or until softened

While the aubergine is in the oven, add your basmati rice and 300ml [390ml] [600ml] cold water to a pot with a lid and bring to the boil over a high heat

Once boiling, reduce the heat to very low and cook, covered for an initial 10 min

Wash your spinach, then add and cook covered for a further 2-5 min or until the water has absorbed and the rice is cooked

Once cooked, remove from the heat and keep covered until serving

Whilst the rice is cooking, boil a kettle

Peel and finely slice your red onion[s]

Heat a large, wide-based pan (preferably non-stick) with a knob of butter over a medium-low heat

Once hot, add the sliced red onion with a pinch of salt and cook for 5 min or until softened

Peel (scrape the skin off with a teaspoon) and finely chop (or grate) your ginger

Peel and finely chop (or grate) your garlic

Roughly chop your creamed coconut (if required!)

Combine your fig relish, chopped creamed coconut and vegetable stock with 200ml [300ml] [400ml] boiled water – this is your figgy coconut stock

Drain and rinse your chickpeas

Add your curry powder, cumin seeds, chopped ginger, chopped garlic and a generous amount of black pepper to the softened onion (add a little more oil if it's looking a little dry) and cook for 30 secs

Add the figgy coconut stock, roasted aubergine and drained chickpeas, increase the heat to medium-high and cook, covered, for 3-4 min or until the sauce has thickened slightly – this is your figgy aubergine curry

Chop your coriander finely, including the stalks

Add a knob of butter to the cooked rice, season with a pinch of pepper and add most of the coriander (save some for garnish)

Give everything a good mix up – this is your spinach & coriander rice