Mild Sambal Eggplant & Courgette Curry

• Place eggplant, carrot, courgette and onion on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. 
• Spread out evenly, then roast until tender and brown around edges, 20-25 minutes. 

• Meanwhile, heat a medium saucepan over medium heat with the butter and a dash of  olive oil. Cook half the garlic until fragrant, 1-2 minutes. 
• Add jasmine rice, the water (for the rice) and a generous pinch of salt, stir to combine, then bring to the boil. 
• Reduce heat to low and cover with a lid. Cook for 12 minutes, then remove from heat and keep covered until rice is tender and water is absorbed, 10-15 minutes. 

TIP: The rice will finish cooking in its own steam so don’t peek! 

• When the veggies have 5 minutes remaining, heat a large frying pan over medium-high heat with a drizzle of olive oil. 
• Cook tomato paste (see ingredients), mild sambal seasoning and the remaining garlic until fragrant, 1 minute. 

• Reduce heat to medium, then add coconut milk, vegetable stock powder, the brown sugar and water (for the sauce) and simmer until slightly reduced, 2-3 minutes. 
• Remove pan from heat, then stir through roasted veggies and baby spinach leaves until wilted. Season with salt and pepper to taste.