Chickpea and eggplant coconut curry

Small:

DEFROSTED: pierce the film several times and microwave for 3 minutes. Peel back the film, stir and heat for a further 1-2 minute.
FROZEN: pierce the film several times and microwave for 7 minutes. Peel back the film, stir and heat for a further 2-4 minutes or until piping hot.
STOVE TOP: defrost fully and empty into a saucepan. Stirring occasionally until heated through.
Serve with basmati rice, yoghurt and naan bread.
Microwaves vary, please adjust heating time if required.
Frozen product. Defrost in refrigerator. Once defrosted, reheat and consume within 48 hours. Remove the plastic lining from tray before recycling along with cardboard sleeve.

Eggplant (18%), coconut cream (18%) (coconut kernel extract, water), crushed tomatoes (tomato puree, citric acid), onion, baby spinach, cooked chickpeas (15%) (chickpeas, water), rice bran oil, lime juice, garlic, fresh coriander, salt, garam masala, vegetable stock (sea salt, maize maltodextrin, natural vegetable flavour, yeast extract, spinach, celery, cabbage, canola oil, extra virgin olive oil, cane sugar, potassium chloride, parsley), kaffir lime leaves, coriander ground, cumin ground, fennel ground, paprika, sugar, turmeric, star anise