Eggplant, chickpea and bean curry

1.Bring saucepan of salted water to boil. Cook rice according to pack instructions until tender; drain well.

2.Heat oil in frying pan over medium-high heat. Add eggplant to pan and cook for 5 minutes or until golden.

3.Place passata, coconut milk, eschalots, coriander, sugar, chilli powder, turmeric, cumin, korma paste and a generous pinch of salt in blender and blitz to puree. Pour mixture into frying pan and bring to a simmer. Add beans and cook for 5 minutes or until almost tender. Add chickpeas and cook for 2 minutes to warm through.

4.Microwave pappadums 2 at a time on high heat for about 40 seconds, or according to packet instructions.

5.Spoon curry into serving bowls, sprinkle with coriander leaves and serve with brown rice and pappadums.