- Mist a large pan with the spray and fry the onion over a medium heat for 6-8 minutes until soft. Add the garlic and ginger, cook for 1 minute, stir in the spices and cook for another minute.
- Stir in the purée and cook for 1 minute, then add the aubergines, passata and stock. Bring to a simmer and cook for 25 minutes, adding the chickpeas for the final 5. Stir in the yogurt, lime zest and juice and coriander.
- Add the cooked rice to the bowls, and top with the curry, the extra yogurt and coriander, serving the limes on the side.