Cut the aubergines into ½-inch cubes, salt them generously, give them a good stir, then set them aside in a colander as you continue prepping the rest of the ingredients. If you have time, you can leave them for up to an hour.

Heat 2 tablespoons of oil in a large pan, and fry the aubergines for 7-8 minutes until they're soft and slightly golden. Remove them from the pan with a slotted spoon and set them aside.

Add the other 2 tablespoons of oil to the pan and fry the red onion for 1-2 minutes until it softens. Add the minced garlic, ginger and red chilli and continue to cook for 30 seconds until fragrant.

Next, add the curry powder, garam masala and cumin, and continue to cook for 1 minute. Pour in the chopped tomatoes, and then stir in the chickpeas. Stir in the coconut milk, bring the curry to a boil, lower the heat, and simmer for 10-15 minutes.

Tip in the aubergines and continue to cook for 2-3 minutes or until the sauce has the thickness you prefer. Serve with rice or naan and topped with fresh coriander if you like.