1 tbsp sunflower oil
1 onion, finely sliced
1 small aubergine (eggplant), cubed
1 garlic clove, crushed
1 red chilli, seeded and sliced
1 tsp ground garam masala
150ml/¼ pint/scant ⅔ cup coconut cream
2 x 400g/14fl oz cans chickpeas (garbanzos), drained and rinsed
250g/9oz baby spinach leaves
salt and ground black pepper
boiled rice to serve
1 Heat the oil in a large pan over a low heat and gently fry the onion and aubergine for 5 minutes or until softened.
2 Add the garlic and chilli and cook for 2 minutes. Stir in the garam masala and cook for 1 minute.
3 Add the coconut cream, chickpeas and 200ml/7fl oz/¾ cup water and heat through.
4 Stir in the spinach and cook for 1 minute until the leaves wilt. Season to taste with salt and pepper.
5 Serve the curry immediately with boiled rice.