NZ Indian Eggplant & Green Bean Biryani

• In a medium bowl, combine mild North Indian spice blend and a generous drizzle of olive oil. Add eggplant to the bowl and rub with spice mixture. • Place eggplant on a lined oven tray. Drizzle with more olive oil and toss to coat. • Roast until tender, 20-25 minutes.

• In a large saucepan, heat a drizzle of olive oil over medium-high heat. Cook green beans, stirring, until softened, 4-5 minutes. Transfer to a plate. • SPICY! This is a mild curry paste, but use less if you're sensitive to heat! Return the pan to medium-high heat with a drizzle of olive oil. Add mild curry paste (see ingredients), Mumbai spice blend and garlic and cook until fragrant, 1 minute.

• Add basmati rice to the pan and stir to coat. • Add the water and vegetable stock powder. Stir, then bring to the boil. • Cover with a lid and reduce the heat to low. Cook for 10 minutes, then remove pan from the heat and keep covered until rice is tender and water is absorbed, 10 minutes.

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

• When the rice is cooked, add baby spinach leaves and return green beans to the pan, then stir until spinach is just wilted. Season to taste.