Preheat your oven to 220°C. Trim the aubergine then halve lengthways. Chop each half into four long strips then chop widthways into roughly 2cm pieces. Pop on a baking tray, drizzle with oil and season with salt and pepper. Sprinkle on half the North Indian style spice mix and toss to coat. Spread out and roast on the top shelf of your oven until the aubergine is soft and golden, 20-25 mins. Turn halfway.

Meanwhile, halve, peel and thinly slice the onion. Peel and grate the garlic (or use a garlic press) and ginger. Quarter the chestnut mushrooms. Chop the potato into 1cm chunks (no need to peel).

Heat a drizzle of oil in a large saucepan on medium heat. Add the mushrooms and a pinch of salt and pepper. Stir and cook until the mushrooms are browned, 4-5 mins. Add the onion, stir together and cook until softened, another 4-5 mins. Add the garlic, ginger, tomato puree and remaining North Indian style spice mix. Stir and cook for 1 min more.

Pour in the coconut milk and water (see ingredients for amount). Stir in the stock paste and the potatoes. Bring to the boil, cover with a lid and simmer until the potatoes are soft and you can easily slip a knife through, 25-30 mins. Stir every few mins.

While the curry cooks, drain and rinse the lentils in a sieve. Roughly chop the coriander (stalks and all). Halve the lime. Once the potatoes are cooked, add the lentils and roasted aubergine to the curry and bring back to the boil. TIP: Simmer for a bit longer if you’d like it thicker.

Stir in half the coriander and squeeze in half the lime juice. Taste and add more lime juice, salt and pepper if you feel it needs it. Serve the curry in bowls with the remaining coriander sprinkled on top. Enjoy!