Roasted Aubergine and Chickpea Curry

Meanwhile, peel and grate the garlic (or use a garlic press).

Drain and rinse the chickpeas in a sieve (see ingredients for amount).

Discard any tough stalks from the cavolo nero.

When the aubergine is about halfway through cooking, heat a drizzle of oil in a large frying pan on medium high heat.

Once hot, add the chopped cavolo nero, half the garlic, the rogan josh curry paste and the tandoori masala mix. Fry until fragrant, 1 min.

Stir in the passata, veg stock paste and water for the sauce (see pantry for amount).

Stir through the chickpeas, then simmer until the sauce has thickened, 10-15 mins.

Meanwhile, pop the naans on a baking tray. 

Mix the olive oil for the garlic bread (see pantry for amount) and remaining garlic in a bowl, then drizzle over the naans.

When the aubergine has almost finished roasting, pop the garlic naans into the oven to warm through, 2-3 mins.

Once the aubergine is roasted, stir it through the curry along with the mango chutney, then taste and add salt and pepper if needed.

Mix the butter through the sauce (see pantry for amount) until melted.