• Heat olive oil in a large pan (or use olive oil spray). Sauté the onions over medium heat for 5 minutes until softened.
• Stir in the spices and salt, cooking for 30 seconds until fragrant.
• Add the minced garlic, ginger, cinnamon stick and bay leaf. Add a splash of stock if the pan gets too dry.
• Stir in the tomato purée and sweet potatoes.
• Add the aubergine and chickpeas.
• Add the coconut milk and vegetable stock and bring to a simmer. Lower the heat and cook for 15-20 minutes, stirring occasionally, until vegetables have softened.
• Add the spinach. If you are using fresh then stir in until wilted. If you are using frozen spinach then cook for about 5 minutes, stirring, until incorporated into the curry.
• Remove and discard the cinnamon stick and bay leaf. Check the seasoning and adjust to taste. Add lime juice to taste and sprinkle with fresh coriander.
• Serve over rice with some chopped chilies or dried chili flakes and lime wedges on the side.

Instant Pot Method

• If you have time saute the onions, garlic and ginger for a few minutes in a little olive oil. If you are short of time just add ingredients and stir together.
• Cover, set vent to sealing and cook for 8 minutes at high pressure. Release the pressure manually.
• Give the curry a good stir. Select 'Saute' again and stir in the spinach. Simmer until spinach wilts, about 5 minutes.
• Remove and discard the cinnamon stick and bay leaf. Check the seasoning and adjust to taste. Add lime juice to taste and sprinkle with fresh coriander.