A delicious warming one-pot curry for these chilly autumn nights

2 aubergines, cut in 3cm cubes 

100ml olive oil 

1 onion, finely chopped 

4 cloves garlic, chopped 

2 tsp curry powder 

1 green chilli, seeds removed and chopped 

3 tsp garam masala 

2 tsp coriander 

1 tsp turmeric

2 tsp brown sugar 

400ml coconut milk 

100g cherry tomatoes 

200g chickpeas 

2 handfuls of spinach 

Salt and freshly ground pepper, to taste 

2 handfuls of spinach 

½ cup chopped coriander

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

2. Heat the oil in a large pot to a medium heat. Add the onion and garlic. Cook for 2 or 3 minutes until starting to soften. Add the curry, chili, garam masala, coriander and turmeric. Stir for 1 minute until fragrant.

3. Add the aubergine and stir until well coated in spice and continue to cook until starting to soften. Add the coconut milk. Cover and cook on a low heat for 20 minutes. Add the tomatoes and chickpeas. Cook for a further 10 to 15 minutes until all soft and delicious.

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

Courtesy Angela Casley