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

Trim the aubergine, then halve lengthways. Cut each half into four long strips, then widthways into thirds.

Pop the aubergine onto a 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 the aubergine on the top shelf until soft and golden, 25-30 mins. Turn halfway through.

Meanwhile, pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.

Stir in the rice and 1/4 tsp salt and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid.

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).

While the rice and aubergine cook, peel and grate the garlic (or use a garlic press).

Drain and rinse the chickpeas in a sieve (see ingredients for amount).

Heat a large frying pan medium-high heat (no oil). Once hot, add the desiccated coconut and cook, stirring regularly, until lightly toasted, 1-2 mins. TIP: Watch it like a hawk as it can burn easily.

Once toasted, transfer to a small bowl and set aside. 

Pop your (now empty) frying pan back on medium heat with a drizzle of oil.

Once the oil is hot, add the garlic, rogan josh curry paste and North Indian style spice mix, stir-fry, 1 min.

Next, stir in the passata, veg stock paste, sugar and water for the sauce (see pantry for both amounts).

Stir in the chickpeas, then lower the heat and simmer until the sauce has thickened, 5-6 mins. 

Once the sauce has thickened, season with salt and pepper, then stir in the roasted aubergine, mango chutney and butter (see pantry for amount). 

Fluff up the rice with a fork, stir through the toasted coconut, then share it out between your serving bowls. 

Spoon over the aubergine and chickpea curry and top with a dollop of yoghurt to finish.

Enjoy!