Roasted Aubergine, Chicken and Chickpea Curry

Meanwhile, pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.

Stir in the rice and 1/4 tsp salt and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid.

Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).

While the rice and aubergine cook, peel and grate the garlic (or use a garlic press).

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

Heat a large frying pan 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 small bowl and set aside.

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

Once the oil is hot, add the diced chicken. Cook until browned all over, 5-6 mins. 

Add the garlic, rogan josh curry paste and North Indian style spice mix, stir-fry, 1 min. 

Next, stir in the passata, veg stock paste, sugar and water for the sauce (see pantry for both amounts).

Stir in the chickpeas, then lower the heat and simmer until the sauce has thickened, 5-6 mins. IMPORTANT: Wash hands and utensils after handling raw meat. Cook so there's no pink in the middle.