Chickpea and eggplant coconut curry

This plant-based, Indian-inspired dish is the total package: golden-brown eggplant and creamy chickpeas in a warm and friendly spiced tomato and coconut curry sauce, made tangy with lime juice and finished with a handful of baby spinach. Dish up on its own with flatbreads, over rice with dahl or with a full Indian spread of curries, chutneys and pappadums.