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

Peel and grate the garlic (or use a garlic press).

Drain and rinse the chickpeas in a sieve.

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

Pop the aubergine onto a baking tray. Drizzle with oil, sprinkle over the North Indian style spice mix, season with salt and pepper, then toss to coat. Spread out in a single layer. 

When the oven is hot, roast on the top shelf until soft and golden, 25-30 mins. Turn halfway through.

Heat a drizzle of oil in a large frying pan on medium high heat.

Once hot, add half the garlic and rogan josh curry paste. Fry for 1 min, then stir in the chopped tomatoes, veg stock paste, sugar and water for the sauce (see pantry for both amounts).

Stir through the chickpeas (see ingredients for amount), then simmer until the sauce has thickened, 10-15 mins.

Pop the naans on a baking tray.

Mix the olive oil for the garlic bread (see pantry for amount) and remaining garlic in a bowl, then drizzle over the naans.

When the curry is almost ready, pop the garlic naans into the oven to warm through, 2-3 mins.

When the curry is ready, stir through the roasted aubergine, mango chutney and butter (see pantry for amount), then taste and add salt and pepper if needed.

Spoon your aubergine curry into bowls and top with a dollop of yoghurt.

Serve with the garlic naan alongside.

Enjoy!