Spiced Aubergines and Potatoes with Coconut Rice.

Preheat the oven to 180°C. Halve the aubergines (2) and potatoes (500 g) lengthways, then cut the aubergines (2) into 1cm half-moons and the potatoes (500 g) into ½ cm half-moons, and transfer to a very large roasting tin.

Mix together the ground coriander (2 tsp), ground cumin (2 tsp), chilli powder (0.5 tsp) and salt (1 tsp), then scatter all over the potatoes (500 g) and aubergines (2). Drizzle with the vegetable oil (3 tbsp), then mix everything together really well with your hands and transfer to the oven to roast for 45 minutes.

Place the rinsed basmati rice (300 g), coconut milk (1 tin) and water (100 ml) in a saucepan with a tight-fitting lid, add a pinch of salt, and stir well. Bring to the boil, stir, then replace the lid and simmer on a very low heat for 15 minutes. Remove the lid, fluff the basmati rice (300 g) through, replace the lid and leave to steam for a further 5 minutes.

Taste and season the cooked aubergines (2) and potatoes (500 g). Spoon over the vegan yogurt (4-5 tbsp), scatter over the fresh coriander (15 g), and serve immediately with the basmati rice (300 g).