• Preheat your oven to 220°C/200°C fan/gas mark 7.
• Trim the aubergine then chop into 1cm cubes. 
• Pop the aubergine onto a lined 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 on the top shelf until the aubergine is soft and golden, 20-25 mins. Turn halfway through.

• Pour 300ml cold salted water (double for 4p) into a medium pot with a tight-fitting lid.
• Stir in the rice and bring to the boil.
• Once boiling, lower the heat to medium and cover with the lid. Cook for 10 mins then remove from the heat.
• Keep covered for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).
• Zest then chop the lime into 4 wedges. Add the lime zest to the rice when cooked.

• Halve, peel and chop the onion into small pieces.
• Quarter the mushrooms. Chop any larger pieces so all are evenly sized.
• Thinly slice the chilli at an angle widthways.

• Place a large pot over high heat with a drizzle of oil.
• Add the onion and mushroom to the pot and fry until softened, stirring occasionally, 5-8 mins.
• Season well with salt and pepper.
• Lower the heat to medium-high then add the Rogan Josh curry paste and North Indian spice mix and fry for 1-2 mins.

• Meanwhile, blend the spinach, stock powder and coconut milk to make a puree.
• Add the spinach puree to the pot and mix well to coat the veg. 
• Cover and simmer for 8-10 mins. Loosen with a splash of water if necessary.
• Add the cooked aubergine.
• Season with salt, pepper and lime juice—all to taste!

TIP: If you don't have a blender, finely chop the spinach and mix with the coconut milk and stock powder instead.

• Divide the curry and lime rice between plates or bowls. 
• Top with the sliced chilli (use less if you don't like spice).
• Serve any remaining lime wedges alongside.