Aubergine and squash Thai green curry

Method

1. Heat 2 tbsp of the vegetable oil in a large sauté pan, add the aubergine chunks and red onion wedges, season lightly, then fry over a high heat for about 5 minutes or until golden all over. Remove to a bowl using a slotted spoon, then season and fry the butternut squash until slightly coloured. Take out of the pan and put with the aubergines and onion.
2. Add the remaining vegetable oil to the sauté pan with the curry paste and herbs from the green curry kit and fry over a low heat for 2-3 minutes or until fragrant. Return the vegetables to the pan, add the tomatoes and toss to coat. Pour in the coconut milk from the curry kit and the vegetable stock, bring to the boil, then cover and simmer for 3 minutes.
3. Stir in the spinach and simmer for 2 minutes or until it wilts and the veg are tender. Heat the rice according to the pack instructions. Divide the curry between 2 bowls and serve with the rice.