Vegan Chickpea, Aubergine & Spinach Curry

Ingredients

• 1½ tbsp vegetable oil
• 1 onion, chopped
• 3 cloves garlic, very finely chopped
• ½ red chilli, deseeded and finely chopped
• 5cm piece root ginger, very finely chopped
• 1 aubergine, chopped into roughly 2cm cubes
• 2 tbsp soy sauce
• 1 x 400g can chickpeas, drained and rinsed
• 2 tbsp curry powder
• ½ tbsp ground turmeric
• 1 x 400ml can coconut milk
• 1 x 400g can chopped tomatoes
• 115g baby spinach
• ½ lemon, juiced
• 1 tsp ground black pepper
• 2 tbsp toasted flaked almonds (optional)
• Crushed chilli flakes (optional)
• Naan bread (optional)