Chickpea and eggplant coconut curry

We start by toasting cumin and coriander and frying these and other spices and seeds with onion and garlic until fragrant.  This forms the base of a sauce made with tomatoes, coconut cream and vegetable stock.  We finish the sauce with a squeeze of lime juice and wilted spinach, before adding the chickpeas and roasted eggplant. 

Chickpeas, garlic, cumin, ground and fresh coriander, kaffir lime leaves, eggplant, rice bran oil, salt, red onion, turmeric, paprika, garam masala, star anise, fennel seeds, crushed tomatoes, coconut cream, baby spinach, lime juice, vegetable stock (Massel), brown sugar.