Eggplant and Chickpea Curry

Ingredients

• 2 tbsp coconut oil or light olive oil
• 1 onion, peeled and sliced
• 1 inch piece of fresh ginger, peeled
• 3 cloves of garlic, peeled
• 1/2 tsp turmeric
• 1/2 tsp chili powder
• 1 tsp ground cumin
• 2 tsp ground coriander
• 1 tsp garam masala
• 1/2 tsp salt
• 6 ripe tomatoes, chopped
• 2 1/2 cups vegetable stock
• 1/2 eggplant, cubed
• 1/3 cup cashew nuts
• 1 x 14 oz can of chickpeas, drained and well rinsed
• A bunch of fresh finely chopped cilantro
• 2 handfuls of spinach
• Freshly ground black pepper
• Juice of 1 lime