1. In a dry frying pan, fry the cumin and coriander seeds for 3–5 minutes on a high heat until the cumin seeds start to pop, stirring regularly. Peel the garlic and ginger.

2. To make your paste, whiz together the garlic, ginger, chilli, the stalks from the fresh coriander (setting the leaves aside for later), the garam masala, smoked paprika, salt, pepper, tomato purée, chopped tomatoes and the toasted cumin and coriander seeds in a blender until smooth.

3. Chop the scallions into small slices and cut the mushrooms into small bite-size pieces. Put the oil into a large frying pan over a high heat, and once the pan and oil are hot, add the mushrooms and fry for 3–4 minutes. If the mushrooms start to stick, add a few tablespoons of the paste.

4. Drain the chickpeas, rinse thoroughly and add to the pan together with the chopped scallions, the rest of the paste and the coconut milk. Bring to the boil, then reduce the heat to a simmer and cook for a further 2 minutes.

5. Squeeze in the lime juice, taste, and season with more salt, pepper and maybe some chilli flakes if you think it needs it. Chop the reserved coriander leaves roughly and sprinkle over each serving as a garnish.

6. Lovely served with soya yoghurt and toasted almond flakes on top.