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

Peel and grate the garlic (or use a garlic press).

Quarter the mushrooms. Cut the potato into small 1cm chunks (no need to peel).

Drain and rinse the lentils in a sieve.

Heat a drizzle of oil in a large saucepan 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 half the 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, then stir in the veg stock paste, lentils and potato chunks.

Sprinkle in the sugar for the sauce (see pantry for amount).

Bring to the boil and simmer, stirring occasionally, until you can easily slip a knife through the potatoes, 30-35 mins.

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

Drizzle with oil, sprinkle with the remaining North Indian style spice mix. Season with salt and pepper, then toss to coat. Spread out in a single layer.

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

While everything cooks, zest and halve the lime.

Once the potatoes are cooked, stir the roasted aubergine through the curry and bring back to the boil.

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

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

Divide between bowls and sprinkle over the lime zest to finish.

Enjoy!