Cube your aubergines. Add them to a pan with no oil and cook on a medium heat until they are shrivelled and browned - you'll have to do this in batches. Remove from the pan and set aside.

Add a splash of oil to the pan. Throw in a chopped brown onion, a chopped red pepper, and finely sliced garlic cloves. Add a small knob of grated ginger, turmeric and garam masala. Mix everything together.

At this point, get your rice on (cook following pack instructions).

Once the onions are softened, add peanut butter and mix it in. Pour in your coconut milk and your chickpeas (chickpea water included).

Mix everything together and reintroduce the aubergines.

Bubble the curry down until it is nice and thick (should take 5-6 minutes on a medium heat).

Add your spinach and allow it to wilt.

When the curry is ready, add a handful of chopped coriander and squeeze in the juice of a lime. Season to taste and remove from the heat.

Serve the curry on top of your basmati rice and tuck in! Enjoy!