Fill and boil your kettle. Rinse the rice with cold water and tip it 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.

Meanwhile, peel and thinly slice the onions. Trim the aubergines and cut them into bite-size chunks. Peel and finely chop or grate the garlic and ginger.

Warm 2 tsp olive oil in a large pan on a mediumhigh heat. Add the aubergines and a pinch of salt and pepper. Fry for 6-8 mins, stirring frequently, till the aubergines are golden and very soft.

Add the onions to the pan and fry for 3-4 mins. Stir in the garlic and ginger. Stir in 1 tbsp Bombay spice blend and cook for 1 min.

Pour the chopped tomatoes into the pan. Tip in the butter beans with the liquid from their tin, and add 100ml hot water from the kettle. Bring to the boil, then cover the pan with a lid and simmer for 20 mins, stirring occasionally.

While the curry is cooking, fill a large bowl with cold water, add the Kalettes® and swirl gently to give them a wash (they're a little sandy this week). Rinse well, trim off any dry ends then roughly chop them. When the curry has cooked for 20 mins, stir in the Kalettes® and cook for 3-4 mins without the lid, till softened.

Squeeze a little lemon juice into the pan. Taste and add more salt or pepper, if needed. Divide the rice between a couple of bowls. Top with the curry and serve with wedges of the remaining lemon.