Baked Baby Aubergine Curry for all the Family

Preheat the oven to 220°C/gas mark 7.

To make the curry: In a large saucepan, heat 2 tsp oil and gently fry the onion for 5 minutes, until softened and golden. Sprinkle over the curry powder, turmeric, cumin, garlic, ginger and tomato puree. Fry for a minute. Scatter over the curry leaves, then pour in the chopped tomatoes and stock.

Stir in the lentils, then cover the pan and simmer gently for 25 minutes. Remove the pan from the heat then process with a hand blender until it forms a smooth curry sauce.

Add the chickpeas and peas to the curry sauce. Simmer with the lid off for 2-3 minutes, until piping hot.

To prepare the baby aubergines: Trim the baby aubergines, then cut them in half lengthways. Place them face up on a baking tray. Mix the curry powder with the oil and brush over it the aubergines. Roast in the oven for 15-20 minutes or until the aubergines are tender.

To cook the rice: Bring a large pan of water to the boil. Add the rice, cover and simmer for 20-25 minutes. Drain, then return the rice to the pan and fluff-up with a fork.

To finish the curry: Take the pan off the heat and gently stir in the roasted baby aubergines.

Serve the rice in bowls with the curry alongside, garnished with coriander leaves and a spoonful of yogurt.