Cuttlefish curry with chickpeas spinach

Ingredients

• 600-800 g cuttlefish , cleaned, from sustainable sources
• sunflower oil
• 2 onions
• 4 cloves of garlic
• 2 fresh red chillies
• 5 cm piece of ginger
• 2 teaspoons Madras curry powder
• 1 teaspoon garam masala
• 1 aubergine
• 600 g ripe tomatoes
• 400 ml tin of coconut milk
• 400 g tin of chickpeas
• 100 g baby spinach
• 1 handful of fresh coriander

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