Aubergine, pepper & coconut curry with rice

Heat 2 tsp oil in a nonstick frying pan, then add the aubergine and cook over a medium heat for 3-4 minutes, or until golden and starting to soften. Remove from the pan, then add the remaining 1 tsp oil, the onions, peppers and garlic paste or purée. Fry for 3 minutes, or until the onions and peppers are starting to soften.

Cook the rice according to pack instructions. Meanwhile, return the aubergines to the onion pan and add the curry powder and allspice. Stir for 1 minute until fragrant.

Add the coconut milk, then simmer for 8-10 minutes, until the vegetables are tender (adding a splash of water if needed). Season. Serve the curry immediately, scattered with the desiccated coconut and coriander, and the rice alongside.