• 1 tbsp mild curry powder
• 1 tbsp tumeric
• 1 tbsp garamasala
• 1/2 tbsp ground cumin
• 1 large white onion
• 4 garlic cloves
• 2 large aubergines
• 1 bunch coriander
• 300g cooked chickpeas (tinned are best)
• 400ml coconut milk
• 300g ground almonds
• 2 fresh kaffir lime leaves

Thinly slice the onions & crush the garlic.  Fry in a large sauce pan with the dried spices until the onions have softened (approx 20mins).

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