• 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 and leave aside for another 10 mins or until ready to serve (keep covered so the rice can continue to cook in its own steam).

• Halve, peel and chop the onion into small pieces.
• Quarter the mushrooms. Chop any larger pieces so all are evenly sized.
• Trim the aubergine then chop into roughly 1cm pieces. 
• Thinly slice the chilli at an angle widthways.
• Chop the lime into 4 wedges.

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

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

TIP: If you don't have a blender, finely chop the spinach instead.

• Roughly chop the coriander (stalks and all).
• Stir the coriander through the cooked rice.

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