Chickpea, aubergine & squash curry | Holland & Barrett

Ingredients

• 1 tsp coconut oil
• 1 large onion, chopped
• 2 cloves garlic, crushed
• 1 small aubergine, cut into chunks
• 1/2 butternut squash, deseeded, peeled and cut into bite sized chunks
• 400g chickpeas, drained
• 1 tsp coriander
• 1 tsp cumin
• 1 tsp ginger
• 1 tsp garam masala
• 1/2 tsp turmeric
• 1/2 tsp cinnamon
• 1/4 tsp chilli powder
• Juice of 1/2 lime
• 1 can chopped tomatoes
• 1/2 can coconut milk