Fragrant Aubergine and Chickpea Curry

Pop the aubergine onto a large baking tray.

Drizzle with oil, then season with salt, pepper and the curry powder. Toss to coat, then spread out in a single layer.

When the oven is hot, roast on the top shelf until the aubergine is soft and golden, 20-25 mins. Turn halfway through.

While the aubergine roasts, heat a large frying pan on medium-high heat (no oil).

Once hot, add the desiccated coconut and cook, stirring regularly, until lightly toasted, 1-2 mins. TIP: Watch it like a hawk as it can burn easily.

Once toasted, transfer to a bowl.

Pop the (now empty) frying pan back on medium-high heat with a drizzle of oil.

Once hot, add the rogan josh curry paste and half the garlic. Stir and cook for 1 min.

Stir in the chopped tomatoes, veg stock paste, chickpeas, sugar and water for the curry (see pantry for both amounts). Simmer, stirring occasionally, until thickened, 10-15 mins.

When the curry is almost ready, pop the naans on a baking tray.

Drizzle with oil and scatter over the remaining garlic and a quarter of the coriander. Pop them into the oven to warm through, 2-3 mins.

Stir the roasted aubergine and remaining coriander into the curry. Taste and season with salt and pepper if needed.