Fry up the red onion, garlic, ginger and chilli in olive oil.
Add the aubergine and leek, or any other veg that needs eating. Fry it in the mix until it starts to soften.
Add the spices. I always freestyle with spices, you can always add more later to taste. I love adding fresh turmeric (plus plenty of black pepper) for its antioxidant, antibacterial, anti fungal and anti inflammatory properties.
Mix in the plum tomatoes, coconut milk, tomato purée and chickpeas. Leave to simmer for about 30 minutes.
Serve with naan bread or rice of your choice. Garnish with fresh coriander.