Simple Naan-Topped Vegetable Rogan Josh Pie

Preheat the oven to 220°C/ 200°C (fan)/ Gas 7

Peel and finely slice your brown onion[s]

Trim the green stalk[s] off your aubergine[s] and chop into bite sized pieces

Deseed your pepper[s] (scrape the seeds and pith out with a teaspoon) and roughly chop

Heat a large, wide-based pan (preferably non-stick) over a medium-high heat with a drizzle of vegetable oil

Boil a kettle

Once hot, add the sliced onion, chopped aubergine and chopped pepper with a pinch of salt

Cook for 5-7 min or until starting to soften

Meanwhile, chop your tomato[es] into wedges

Peel and finely chop (or grate) your garlic

Peel (scrape the skin off with a teaspoon) and finely chop (or grate) your ginger

Dissolve your vegetable stock mix, tomato paste and mango chutney in 250ml [325ml] [425ml] boiled water – this is your stock

Once the onions have softened, add your garam masala, cayenne pepper (can't handle the heat? Go easy!), chopped garlic and ginger and cook for 1-2 min or until fragrant

Once fragrant, add the tomato wedges and stock and give everything a good mix up - this is your vegetable rogan josh

Transfer the vegetable rogan josh to an oven-proof dish

Put the dish in the oven and cook for an initial 10-15 min or until the stock is starting to thicken and the tomatoes have softened

While the oven works its magic, roughly tear your naan bread

Pick your coriander leaves from their stalks

Once the tomatoes have softened, top the vegetable rogan josh with the naan bread pieces

Drizzle with vegetable oil and sprinkle with your black sesame seeds

Return the dish to the oven for a final 10-15 min or until the naan is crisp and golden - this is your naan-topped vegetable rogan josh pie