Creamy Cauliflower & Aubergine Korma With Toasted Cashews, Fresh Coriander & Rice

Method

1. Preheat your oven to 200°C / 180°C fan, boil your kettle, then take out a roasting tray, frying pan and saucepan.
2. Cut the aubergine into 1.5cm cubes and place them along with the cauliflower florets into your roasting tray, toss in a drizzle of oil and season well with salt and pepper. Roast for 15 minutes or until tender and beginning to char.
3. Place your frying pan over a medium heat, then add the cashews to toast for around 2-3 minutes. Remove and set aside.
4. Place the basmati rice into your saucepan and cover with 2.5x its volume in boiling water from your kettle. Cook over a medium heat until tender but al dente, around 8-10 minutes.
5. Once the cauliflower and aubergine are cooked, combine in your frying pan along with the korma sauce and cook until piping hot, around 2-3 minutes. Meanwhile, roughly chop the coriander leaves.
6. Divide the cauliflower and aubergine korma and rice between serving bowls, garnish with the toasted cashews and a scattering of fresh coriander . Enjoy

Highlighted = a make-ahead base; that's where it goes in.