Sri Lankan Chicken & Roast Eggplant Curry

• While the veggies are roasting, finely chop the garlic. • In a medium saucepan, melt the plant-based butter with a dash of olive oil over a medium heat. • Add 1/2 the garlic and cook until fragrant, 1-2 minutes. Add the basmati rice, the water and a generous pinch of salt. Stir, then bring to the boil. • Reduce heat to low and cover with a lid. Cook for 10 minutes, then remove from the heat. Keep covered until the rice is tender and the water is absorbed, 10 minutes. Cover to keep warm.

TIP: The rice will finish cooking in its own steam, so don't peek!

• Pick the curry leaves and set aside. • When the roast veggies have 10 mins remaining, heat a large frying pan with a drizzle of olive oil over medium-high heat. Add the chicken and cook, tossing until browned, 5-6 minutes. Transfer to a bowl.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat Add curry leaves and remaining garlic and cook until fragrant, 1 minute. • Stir in Sri Lankan spice blend, vegetable stock powder and coconut milk. Simmer until thickened, 2-3 minutes.

• Remove curry from the heat. Gently stir through roasted veggies, chicken and baby spinach leaves, until the spinach is wilted. Season to taste.