Heat the oil in a large, deep, lidded, frying pan over a high heat. Add the onions and fry for 2–3 minutes. Add the garlic, chilli and ginger and fry for a few seconds. Stir in the spices, aubergine cubes and potatoes and fry for 3–4 minutes, coating the vegetables in the spices.

Add the purée, tomatoes, mango chutney and stock, cover with a lid and bring up to the boil. Reduce the heat and simmer gently for about 25–30 minutes, until the potatoes are tender. Make sure you don’t overcook the aubergine, as it will become mushy.

Season well with salt and freshly ground black pepper, and serve with rice, poppadoms and mint yoghurt, if you like.

Mary’s Tips: Can be made up to a day ahead and reheated. Not suitable for freezing.