Preheat the oven to 180°C/350°F/Gas Mark 4. Bring a pot of water to a boil. Add 150g of basmati rice and bring back to a boil. Reduce to a simmer and cook for 10 minutes.

Cut 1 aubergine into 3cm chunks. Dice 1 shallot and crush 1 garlic clove.

Place the aubergine onto a baking tray, drizzle with oil and season with 1 tsp of curry spice. Combine and place into the oven. Cook for 25 minutes.

Heat a frying pan. Once hot, add the shallot and fry for 4 minutes. Add 1 tbsp of korma paste and the crushed garlic and fry for another 1 minute.

Add 1 can of tomato passata, 1 vegetable stock, 100g of red lentils, and 400ml of water. Bring to a boil and then reduce to a simmer. Cook for 25 minutes, until thick.

Stir in 40g of baby spinach and cook for a further 3 minutes. Take off the heat and stir through the roasted aubergine.

Split the rice onto two plates. Top with the lentil curry.