South Indian Eggplant Curry with Basmati Rice

Steps

1. Preheat oven to 220°C (or 200°C fan bake). Bring a half full kettle to the boil.
2. Dice eggplant and courgette and toss on 1-2 lined oven trays with Mumbai masala blend and oil. Season with salt and roast for about 25 minutes, until golden and tender. Toss halfway through cook time.
3. Combine rice, boiling water measure and a pinch of salt in a medium pot and bring to the boil with the lid on. Once boiling, reduce to lowest heat to cook for 12 minutes. Turn off heat and steam, covered, for 5 more minutes. Do not lift lid during cooking.
4. Thinly slice onion and heat oil in a large pot (with a lid) on medium-high heat. Cook onion for 2-3 minutes, until softened. Add butter curry paste, canned tomatoes, red lentils, water and a pinch of salt and bring to a simmer. Once simmering, cover pot and reduce heat to medium. Cook for 12-15 minutes, stirring often, until lentils are tender (see tip).
5. Once lentils are tender, add coconut milk, sweet chilli sauce, soy sauce and baby spinach to pot and cook for a further 1-2 minutes, until hot through and spinach has wilted. Season to taste with salt.
6. Cut cucumber in half lengthways and thinly slice. Set aside to serve.
7. Rice and curry topped with cucumber and eggplant.