A wonderful easy to make vegetarian curry packed full of flavour.
Meanwhile fry the onions in a pan until they become translucent and add the ginger and garlic, minding that they don't burn. Add the aubergine cubes to the pan and cook through.
Next, add all the spices and tomato purée to the pan and cook for a few minutes, ensuring that everything is well coated.
Pour in the creamed coconut, chickpeas, spinach and roasted squash and simmer for around 15 minutes on a low heat.
Add some water or stock until the desired consistency is reached. Sprinkle with some chopped coriander to serve. Enjoy!