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Heat 1 tbsp vegetable oil in a large pan over a medium heat. Add 1 finely chopped onion and cook for 7 mins until starting to soften. Finely chop 2 garlic cloves and a 5cm piece of ginger. Add to the pan and cook for a further 3 mins then stir in 1 finely chopped red chilli and 1 heaped tsp of ground cumin, coriander and turmeric. Season, then cook for 1 min.
Chop 1 aubergine and 1 courgette into 1cm pieces. Add the aubergine along with 400g chopped tomatoes and 200ml vegan-friendly vegetable stock. Bring to a simmer, cover the pan and cook for 10 mins. Add the courgette and cook for 25 mins, taking the lid off for the final 10 mins, stirring occasionally.
Meanwhile, cook 300g basmati rice to pack instructions.
Once the sauce has thickened and the vegetables are tender, stir through 100g spinach and 150g peas (fresh or defrosted if frozen). Allow to heat through for 3-4 mins so that the spinach has wilted and the peas are tender.
Season to taste, then serve with the cooked rice and a scattering of coriander.
