Chatham Chickpea Coconut Curry

• 2 largish aubergines
• 2 largish sweet potatoes
• 6 – 8 cms fresh ginger
• 250g spinach
• 2 x 400g tin chickpeas
• 2 x 400g tin chopped tomatoes
• 1 x 400g tin full fat coconut milk
• Olive oil
• Mild curry powder/ paste
• Powdered coriander – a generous few shakes
• Coriander leaves (fresh or dried) – a generous few shakes
• Salt and pepper
• Rice (50g per person)
• Naan bread (optional)

1. Cut the aubergines and sweet potatoes into largish chunks (about 2cm sq)
2. Chop or grate ginger very small
3. Fry aubergine in olive oil until soft – remove onto a plate
4. Fry ginger and add curry powder/ paste (2 mins ish)
5. Add aubergine, chick peas, sweet potato, tomatoes and coconut milk + coriander powder, salt and pepper – bring to boil and simmer gently for 20 mins
6. Put the rice on according to packet instructions
7. Add spinach and coriander leaf just before serving