I gently cook sliced red onions, garlic and ginger in coconut oil until soft. Then i add the spices and then cooked aubergine pieces, baby spinach, chickpeas, seasoning and coconut milk before simmering gently together. Lastly goes some roughly chopped coriander.

Chickpea, spinach, aubergine and coconut curry

  • Warm in a pre heated oven (180 degrees C) for 25 minutes. Serve with steamed basmati rice, lime wedges and mango chutney.