Step 1

Put aubergine in a colander and sprinkle with salt. After 20 minutes rinse and pat dry.

Step 2

Heat the oil in a large pot to a medium heat. Add the onion and garlic.

Step 3

Cook for 2 or 3 minutes until starting to soften. Add the curry, chilli, garam masala, coriander and turmeric. Stir for 1 minute until fragrant.

Step 4

Add the aubergine and stir until well coated in spice and continue to cook until starting to soften.

Step 5

Add the coconut milk and sugar. Cover and cook on a low heat for 20 minutes. Add the tomatoes and chickpeas.

Step 6

Cook for a further 10 to 15 minutes until all soft and delicious.

Step 7

Before serving, season with salt and pepper and fold through the spinach and coriander.