1. Heat 1 tbsp oil in a large, lidded, nonstick frying pan over a high heat. Fry half the aubergines for 2-3 mins until beginning to brown, then reduce the heat to low, cover and cook for 15 mins, stirring every 5 mins, until tender. Transfer to a plate. Repeat with 1 tbsp oil and the remaining aubergines.
2. Heat ½ tbsp oil in a large, lidded flameproof casserole dish or saucepan over a low heat. Add the onion, cover and cook for 7-8 mins, stirring occasionally, until soft. Stir in the garlic & ginger paste and chillies; cook for 2 mins.
3. Stir in the spices, cook for 1 min, then add the stock pot, chopped tomatoes and a tin’s worth of water; season with black pepper. Stir well, bring to the boil, then reduce the heat and simmer for 20-30 mins until thickened. Meanwhile, cook the rice to pack instructions.
4. Add the aubergine, beans, spinach and half the coriander to the sauce. Stir to wilt the spinach; season. Spoon into bowls with the rice and the rest of the coriander. Serve with yogurt and mango chutney, if you like.
Tip: Swap fresh spinach for frozen: cover with boiling water; drain. Swap black-eyed beans for chickpeas or cannellini beans.
Freezing and defrosting guidelines
In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.
See more Plant-based recipes