Step 1

For the masala potatoes, drain split peas, place in a pan with a pinch of salt, cover with water, then simmer over medium heat for 1 hour or until tender. Drain and set aside.

Step 2

Preheat oven to 160°C. Combine coriander, cumin, chilli powder and turmeric in a small bowl. Transfer 1 teaspoon spice mixture to a large bowl and stir in 2 tablespoons olive oil to form a paste. Add the eggplant to the paste and use your hands to toss well to coat. Transfer to a roasting pan and bake for 20 minutes or until the eggplant is soft.

Step 3

Meanwhile, cook potatoes in a saucepan of boiling salted water for 8-10 minutes until just tender, then drain and set aside.

Step 4

Heat 2 tablespoons olive oil in a large saucepan over low heat. Add onions and cook for 10 minutes or until soft. Increase heat to medium, add remaining spice mix and cook for 3 minutes. Add the ginger and garlic, then cook, stirring, for 2 minutes or until fragrant. Add tomatoes, curry leaves and fresh chilli. Reduce the heat to low and cook, covered, for 10 minutes or until the tomatoes are pulpy. Stir in the cooked split peas and potatoes and season with sea salt.

Step 5

For the spice-crusted beef fillet, combine ground cumin and coriander with chilli powder, then sprinkle all over the fillet.

Step 6

Preheat oven to 200°C. Heat 2 tablespoons olive oil in an ovenproof frypan over high heat. Brown the beef fillet for 2 minutes, turning, until sealed on all sides, then transfer the frypan to the oven and roast the beef for 15-20 minutes, turning halfway through cooking, for medium-rare, or until cooked to your liking. Remove from oven and rest, loosely covered with foil, for 10 minutes.

Step 7

Gently reheat the masala potatoes, then stir in the roasted eggplant and baby spinach, stirring until the spinach is wilted.

Step 8

Carve the beef into slices, then serve with a generous spoonful of masala potatoes and split peas to the side, garnished with coriander sprigs, if desired.