1.Rinse the rice, boil up 300ml water in a saucepan and bring to boil , then stir in rice to pan,
when boiling, lower the heat to medium and pop on a lid.
2. Put the broccoli and aubergine on a baking tray. Drizzle with a small splash of oil. Season
with pepper and toss to coat. Pop in oven and roast until charred and softened ( about 15-20
mins)
3. Add a splash of water to a frying pan, once sizzling, add the onion to the frying pan, cook
until soft for about 5 minutes, stirring occasionally.
4. Add the garlic to the pan and stir in the curry powder. Cook for one minute.
5. Add chickpeas to pan and stir until coated in the curry spices.
6. Pour in chopped tomatoes and coconut milk. Add stock powder and stir to dissolve. Add in
more water if too dry.
7. Bring to the boil then lower heat and simmer until thickened slightly.
8. Stir in peanut butter to the pan. Add coriander (saving some for garnish) Mix well.
9. Gently add in the roasted broccoli and aubergine.
10. Zest a lime and add zest to rice. Then quarter lime and serve alongside rice.