Preheat your oven to 200°C. Trim and chop the aubergine into 2cm pieces. Pop the aubergine pieces onto a large baking tray. Drizzle with oil and season with salt and pepper. Sprinkle over half the sesame seeds. Toss to coat, then arrange in a single layer. Roast the aubergine until golden brown and soft 25-30 minutes turning halfway through.

Pour the water for the rice (see ingredients for amount) into a saucepan and bring to the boil. When boiling, add 0.25 tsp of salt, stir in the rice, lower the heat to medium and pop a lid on the pan. Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).

Zest and cut the lime into wedges. Roughly chop the coriander (stalks and all). Set both aside for later. Heat a large saucepan over medium heat (no oil!) Once hot, add the remaining sesame seeds and cook, stirring regularly, until lightly toasted, 1-2 mins. TIP: Watch them like a hawk as they can burn easily. Once toasted tip the sesame seeds into a small bowl for later.

Return the pan to a medium high heat with a drizzle of oil, once hot, add the Massaman curry paste and cook stirring frequently until fragrant, 1 minute. Add the coconut milk and water (see ingredients for amount) stir well. Bring to the boil, then turn down the heat to simmer. Cook, stirring frequently until slightly thickened, 5-6 mins.

Once the curry has thickened slightly, add the spinach a handful at a time and cook until wilted and piping hot, 2-3 mins. Taste the curry and season with a squeeze of lime juice and salt and pepper if needed. Once the aubergine pieces are cooked add them to the curry and stir through.

Add the lime zest and half the coriander to the rice, fluff and mix through with a fork. Share the rice between your bowls and top with the aubergine curry. Sprinkle over the remaining coriander and sesame seeds. Serve with a wedge of lime along side for squeezing over. Enjoy!