Creamy Aubergine & Chickpea Curry

Ingredients

• 1 1/2 tbs flaked almonds
• 1/2 spray olive oil
• 1 medium aubergine, cut into 2 cm cubes
• 1/2 brown onion, finely chopped
• 1 garlic clove, crushed
• 1 1/2 tsp ground garam masala
• 1/3 tsp chilli flakes
• 1 tin of crushed tomatoes (400g tin)
• 3/4 cup (188ml) reduced-fat coconut milk (tinned)
• salt & pepper, to taste
• 203g broccoli, cut into florets
• 1 tin of chickpeas (400g tin), drained & rinsed
• 1/8 bunch of fresh coriander (80g bunch), roughly chopped