Cut the aubergines into roughly 3cm (1in) cubes while you get a large, high-sided frying pan over a high heat. Add half the aubergine to the pan and dry-fry for about 4 minutes, turning halfway, until the aubergine is beginning to collapse and is a little charred. Tip into a bowl and repeat with the remaining aubergine.

Finely chop the onion, ginger and garlic. Put the pan back over a medium heat, melt in the coconut oil and add the onion. Cook, stirring occasionally, until soft, then add the garlic and ginger and cook for 1 minute more.

Spoon in the chilli powder, ground coriander, turmeric and fenugreek or cumin seeds.

Give everything a good stir until smelling amazing, then tip in the plum tomatoes, along with 11⁄2 tins of water. Stir in the lentils, bring the curry to a simmer and cook for 15 minutes. Add the aubergine to the curry, cover and cook for 15–20 mins more until the aubergine and lentils are cooked through.

Herby yoghurt time. Put most of the coriander (stalks and all) and mint leaves into a blender or food processor along with the coconut yoghurt and 1 tsp of the garam masala. Blitz until smooth-ish, season to taste with salt, pepper and lemon juice.

Come back to the curry: stir though the remaining 2 tsp of garam masala and season to taste – you may want to add some of the remaining lemon juice here.

Spoon the yoghurt over the curry and tear over the remaining herbs. Serve with rice or naan – your choice.