Preheat your oven to 220°C/200°C fan/gas mark 7.

Trim the aubergine and cut into roughly 2cm pieces. Pop onto a large baking tray.

Drizzle with oil and sprinkle with half the North Indian style spice mix. Season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.

When the oven is hot, roast on the top shelf until soft and golden, 25-30 mins. Turn halfway through.

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 ¼ 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 everything cooks, peel and grate the garlic (or use a garlic press). Drain and rinse the lentils in a sieve.

Heat a drizzle of oil in a large frying pan on medium heat.

Once hot, add the mushrooms. Season with salt and pepper, then stir-fry until browned, 4-5 mins.

Stir in the garlic, ginger puree, tomato puree and the remaining North Indian style spice mix. Cook, stirring, for 1 min more.

Pour the coconut milk and water for the curry (see pantry for amount) into the pan of mushrooms, then stir in the veg stock paste, sugar (see pantry for amount) and lentils.

Bring to the boil and simmer, stirring occasionally, until the sauce has thickened, 5-7 mins.

While the sauce simmers, zest and halve the lime.

Once the sauce has thickened, stir the roasted aubergine through the curry.

Remove from the heat, then squeeze in half the lime juice. Stir in the butter (see pantry for amount).

Fluff up your rice with a fork and stir through the lime zest.

Taste the creamy aubergine curry and add more lime juice, salt and pepper if needed.

Share your rice between your serving bowls and top with your creamy curry.

Slice the remaining lime into wedges for squeezing over.