Preheat your oven to 200°C. Halve, peel and thinly slice the onion. Peel and grate the garlic (or use a garlic press). Quarter the chestnut mushrooms. Chop the potato into 1cm chunks (no need to peel). Peel and grate the ginger. Drain and rinse the lentils in a sieve.

Heat a drizzle of oil in a large saucepan on medium heat. Add the onion and mushrooms with a pinch of salt and pepper. Stir-fry until browned, 4-5 mins. Once the veg has browned, add the garlic, ginger, tomato puree and North Indian style spice mix. Stir and cook for 1 min more.

Pour in the coconut milk and water for the sauce (see ingredients for amount). Stir in the veg stock paste, lentils and the potato chunks. Bring to the boil and simmer until the potato is cooked, 25-30 mins. Stir occasionally. TIP: The potato is cooked when you can easily slip a knife through.

Meanwhile, trim the aubergine then halve lengthways. Chop each half into four long strips then chop widthways into roughly 2cm pieces. Pop onto a baking tray, drizzle with oil and season with salt and pepper. Toss to coat, spread out and roast on the top shelf of your oven until the aubergine is soft in the middle and golden at the edges, 20-25 mins. Turn halfway through.

While the curry and aubergine cooks, halve the lime. Once the curry is ready and the potato is tender, stir in the roasted aubergine and bring back to the boil. TIP: Add a splash of water if it's a bit thick.

Squeeze in half the lime juice, then taste and add more lime juice, salt and pepper if you feel it needs it. Serve in bowls with any remaining lime chopped into wedges for squeezing over. Enjoy!