Preheat your oven to 220°C/200°C fan/gas mark 7.

Trim the aubergine, then halve lengthways. Cut into roughly 2cm pieces.

Pop the aubergine onto a baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer.

When the oven is hot, roast the aubergine on the top shelf until soft and golden, 25-30 mins. Turn halfway through.

Meanwhile, pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.

Stir in the rice and ¼ tsp salt and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid.

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).

Meanwhile, peel and grate the garlic (or use a garlic press). 

Heat a large frying pan on medium-high heat (no oil).

Once hot, add the lamb and fry until browned, 5-6 mins. Use a spoon to break it up as it cooks, then drain and discard any excess fat. Season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw mince. It's cooked when no longer pink in the middle.

Add the garlic, North Indian style spice mix and ground cumin to the lamb. Cook until fragrant, 1 min.

Stir in the chopped tomatoes, chicken stock paste, sugar and water for the curry (see pantry for both amounts). Bring to the boil, then lower the heat and simmer until thickened, 8-10 mins.

Once cooked, stir the roasted aubergine through the beef curry and add the spinach a handful at a time until wilted and piping hot, 1-2 mins.

Taste and season with salt and pepper if needed. Add a splash of water if it's a little thick.

Fluff up the rice with a fork.

Share the rice between your bowls.

Top with the beef curry.