1 tablespoon of sunflower oil
1 thinly sliced onion
1 tiny cubed aubergine (eggplant)
1 smashed garlic clove
1 seeded and sliced red chilli
1 tsp garam masala powder
2/3 cup coconut cream 150ml/14 pint/scant
2 x 400g/14fl oz cans drained and washed chickpeas (garbanzos)
Baby spinach leaves (250g/9oz)
salt and black pepper, ground
a serving of boiling rice
Step.1 In a large skillet over low heat, heat the oil and gently cook the onion and aubergine for 5 minutes, or until softened.
Step.2 Cook for 2 minutes after adding the garlic and chilli. Cook for 1 minute after adding the garam masala.
Step.3 Heat through the coconut cream, chickpeas, and 200ml/7fl oz/34% cup water.
Step.4 Cook for 1 minute, or until the spinach leaves have wilted. Season with salt and pepper to taste.
Step.5 Immediately serve the curry with boiling rice.