SuperValue | Eggplant Curry

Ingredients

• 1/4 cup garlic-infused olive oil
• 600g eggplant, cut into 2cm pieces
• 2-3 large carrots, cut into 2cm pieces
• 2 tsps each ground ginger, ground cumin, and ground coriander
• 1 tsp each garam masala and ground turmeric
• 1/2 tsp each chilli flakes and pepper
• 1/2 bunch coriander, roots, and stems, chopped, leaves reserved
• 2 fresh tomatoes, diced
• 400g can tomatoes, chopped
• 1 cup canned chickpeas, rinsed, drained
• 60g baby spinach leaves
• steamed brown rice, to serve