Preheat your oven to 220C / 200C fan / gas mark 7 / 425F.
Place all the ingredients for the Cumin Roasted Aubergine and Cauliflower in a large oven tray and toss together. When the oven has reached the right temperature, roast the vegetables for 20 minutes or until soft.
Meanwhile, put the remaining tablespoon of olive oil and the diced onion in a large frying pan or sauté pan (must have a lid), fry gently for 3 minutes or until softened but not browned.
Turn up the heat and add the lamb mince, fry for 2-3 minutes until browned.
Reduce the heat again and add the garlic, chilli and spices and fry for 2 minutes.
Add the rice and stir to coat the rice in the onions, mince and spices, then add the coconut milk and water and bring to the boil. Put a lid on the frying pan and turn the heat right down, simmer for 10-12 minutes or until the rice is done to your liking. If it starts sticking before the rice is cooked, add an extra splash of water.
Finally stir in the roasted aubergine and cauliflower and 2 tablespoons of chopped fresh coriander.
Sprinkle extra coriander on top and serve with all your favourite extras, such as naan breads, pickles and chutneys.
Suitable for freezing.
Nutrition information is approximate and meant as a guideline only.