1

Mist a large nonstick pan with cooking spray and set over a medium-high heat. Add the onion and cook for 6-8 minutes until soft. Add the garlic, tomato purée, spices and dried oregano, and cook for another 2 minutes.

2

Stir in the aubergines and cook for 1 minute, then add the chopped tomatoes and stock. Stir to combine then bring to a boil. Reduce the heat and simmer uncovered for 20 minutes, until the aubergine is tender.

3

Add the kidney beans and the lime juice, then season to taste. Simmer for another 5 minutes, until the beans are warmed through.

4

Meanwhile, Cut the cauliflower into florets, then put in a food processor. Blitz until roughly the texture of rice, then transfer to a microwave-safe bowl. Cover with a plate, leaving a small gap, then cook on high for 5-6 minutes.

5

Put the yogurt in a small bowl and sprinkle over the lime zest and extra paprika. Serve the chilli with the cauliflower ‘rice’, yogurt and lime wedges, with the coriander scattered over the top.