Preheat your oven to 200°C. Halve, peel and thinly slice the shallot. Peel and grate the garlic (or use a garlic press). Drain and rinse the chickpeas in a colander. Roughly chop the coriander (stalks and all).

Trim the aubergine then halve lengthways. Chop each half into four long strips then chop widthways into three chunks. Pop the aubergine on a baking tray and drizzle with oil. Season with salt and pepper, toss to coat, then spread out in a single layer. Roast the aubergine on the top shelf of your oven until golden brown, 20-25 mins.

Meanwhile, put a large, deep frying pan on medium heat and add the desiccated coconut (no oil). Toast until golden brown, 2-3 mins, stirring occasionally, then remove the coconut from the pan. Tip: Keep an eye on the coconut, you don't want it to burn!

Meanwhile, pour the water for the rice (see ingredients for amount) into a saucepan. Stir in 0.25 tsp of salt and bring to the boil. When boiling, stir in the rice, lower the heat to medium and pop a lid on the pan. 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).

Pop your frying pan back on medium high heat and add a drizzle of oil. Add the shallot, stir together and cook until soft and brown, 5 mins. Add the garlic, the pasanda spice mix and half the nigella seeds. Cook for 1 minute then stir in the chopped tomatoes and onion marmalade. Pour in the water (see ingredients for amount), stock powder and chickpeas. Simmer uncovered until thickened, 10-15 mins, stirring occasionally. Add the aubergine to the curry once it's finished roasting and is golden and tender.

Once the rice is cooked, fluff it up with a fork and stir in the toasted coconut. Taste the curry and add salt and pepper if you think it needs it. Serve the rice in bowls with the curry on the side, a dollop of yoghurt, a scattering of remaining nigella seeds and a sprinkle of coriander. Enjoy!