Aubergine & Lentil Curry

Heat 2tbsp olive oil in a large pan and fry the aubergine until golden. Remove from the pan and set aside.

Heat the remaining oil and fry the onion for 8-10mins until soft. Add the curry paste and stir fry for a further 2mins to warm through.

Add the tomatoes, stock, lentils and aubergine to the pan. Bring to the boil, then reduce heat, half cover with a lid and simmer for 25mins.

When cooked, stir through the spinach leaves and serve with yoghurt and brown rice.