Roasted Eggplant Bengal Curry

• Meanwhile, in a medium saucepan, add the water and bring to the boil. • Add basmati rice, stir, cover with a lid and reduce heat to low. • Cook for 10 minutes, then remove pan from heat and keep covered until rice is tender and the water is absorbed, 10 minutes.

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

• While the rice is cooking, finely chop onion and garlic. Thinly slice carrot into half-moons. Roughly chop Asian greens.

• When the eggplant has 10 minutes remaining, heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook onion, carrot, stirring, until softened, 3-4 minutes. • Add garlic, Mumbai spice blend and Bengal curry paste and cook until fragrant, 1-2 minutes.

• Add coconut milk to the frying pan and stir to combine well. Simmer until thickened slightly, 3-4 minutes. • Stir through the roasted eggplant and Asian greens until just wilted, 1 minute. Season generously to taste.