Bring a large saucepan of water for the boil with 1/2 tsp of salt (in preparation for the rice). Trim the aubergine then halve lengthways. Chop each half into four long strips then chop widthways into three chunks. Halve, peel and thinly slice the onion. 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).

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, stir the brown rice into the boiling water, bring back to the boil, and simmer the rice until tender, 25-30 mins. TIP: Top up with water if it boils off. Once cooked, drain the rice in a sieve and return to the pan, off the heat. Cover with a lid to keep warm.

Meanwhile, wipe the frying pan clean and put it back on medium high heat with a glug of oil. When hot, lay the aubergine pieces in in a single layer. Fry them until browned and soft, turning a couple of times, 6-8 mins. TIP: If you need to cook the aubergine in a couple of batches, that's fine! Add more oil as the aubergine soaks it up like a sponge!

Return all the aubergine to the pan and add the onion. Lower the heat to medium, cook until soft and brown, 5 mins. Add the garlic, the pasanda spice mix and half the nigella seeds. Cook for one 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.

Once the rice is cooked and back in it's pan, 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 aubergine curry, a dollop of yoghurt, a scattering of remaining nigella seeds and a sprinkle of coriander.