• Preheat oven to 220ºC/200ºC fan-forced. • Cut eggplant into 1cm chunks. Cut carrot into bite-sized chunks. • Cut onion (see ingredients) into wedges. Finely chop garlic.

• Place eggplant, carrot and onion on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Spread out evenly, then roast until tender and brown around edges, 20-25 minutes.

• Meanwhile, heat a medium saucepan over medium heat with the butter and a dash of olive oil. Cook half the garlic until fragrant, 1-2 minutes. • Add jasmine rice, water (for the rice) and a generous pinch of salt, stir to combine, then bring to the boil. • Reduce heat to low and cover with a lid. Cook for 12 minutes, then remove from heat and keep covered until rice is tender and water is absorbed, 10-15 minutes. TIP: The rice will finish cooking in its own steam so don't peek!

• When the veggies have 5 minutes remaining, heat a large frying pan over medium-high heat with a drizzle of olive oil. • Cook tomato paste (see ingredients), Mumbai spice blend and the remaining garlic until fragrant, 1 minute.

• Reduce heat to medium, then add coconut milk, vegetable stock powder, the brown sugar and water (for the sauce) and simmer until slightly reduced, 2-3 minutes. • Remove pan from heat, then stir through roasted veggies and baby leaves until wilted. Season with pepper.

• Divide garlic rice between bowls. • Top with Mumbai eggplant curry. • Garnish with crushed peanuts to serve. Enjoy!