Roasted Aubergine, chickpeas & spinach curry

Wow this was a taste experience. I’d never roasted an aubergine before but the cooking process leaves a crunchy and caramelized flavour, which works brilliantly when added to the sauce just before you serve the dish. All of the components of the dish create added texture and it takes less than 40 minutes from prep to plate. I’ve used a combination of spices for added flavour, however a good curry powder mix would also suffice. This dish is suitable for vegans too and offers a nutritious meal allowing you to go meat free and mix up your dietary intake.