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

Halve, peel and thinly slice the onion. Peel and grate the garlic (or use a garlic press).

Quarter the chestnut mushrooms. Cut the potato into 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 onion and mushrooms. Season with salt and pepper, then stir-fry until browned, 4-5 mins.

Stir in the garlic, ginger puree, tomato puree and 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.

Bring to the boil and simmer, stirring occasionally, until you can easily slip a knife through the potato, 25-30 mins.

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

Drizzle with oil, 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, 20-25 mins. Turn halfway through.

While everything cooks, roughly chop the coriander (stalks and all). Halve the lime.

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

Stir in half the coriander and squeeze in half the lime juice, then remove from the heat.

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

Serve in bowls with the remaining coriander sprinkled on top.

Enjoy!