Fill and boil your kettle. Tip the rice into a small pan, pour in 200ml boiling water and add a pinch of salt. Pop on a lid, bring to the boil then turn the heat right down and gently simmer for 25 mins till the water has been absorbed and the rice is tender. Take the pan off the heat and set aside for 5 mins, lid on, to steam and finish cooking the rice.

While the rice cooks, peel and thinly slice the onions. Trim the green top off the aubergine and chop it into bite-size cubes. Place a deep frying pan or wok on a medium heat and add 1 tsp oil. Add the onions and aubergine to the pan with a pinch of salt and fry for 5 mins, stirring every so often, till softened. Turn the heat down and add a splash of water if the veg is cooking too quickly.

While the veg cook, peel the potato and chop it into small chunks. Trim the carrots and cut them into diagonal slices (no need to peel them unless you prefer to). Fill and boil the kettle again.

When the onion and aubergine have cooked for 5 mins, add 1 tbsp massaman curry paste to the pan and stir for 1 min. Pour in the tin of chopped tomatoes and add the coconut cream. Pour in 150ml hot water from the kettle and bring it up to a bubble. Add the carrot and potato to the pan, then pop on a lid and simmer for 12-15 mins.

Meanwhile, finely grate the zest from the lime and cut it into wedges. Drain any remaining water from the rice if needed.

Check the potatoes are cooked through by piercing a piece with a sharp knife – it should be soft. Cook for a little longer if you need to.

Stir the lime zest into the curry, along with the baby leaf spinach, to wilt it. Taste the curry and add some more salt if you think it needs it. Serve the curry with the rice and wedges of lime to squeeze.