Put the onion, garlic, ginger and a few tbsp water in a non-stick saucepan over a medium heat.
Cook for 10 minutes, adding more water if it’s looking dry.
Add all the spices and cook for 5 minutes, adding a few more tbsp water if needed.
Add the chickpeas, passata, tomato purée and stock cube.
Bring to the boil then reduce the heat to low and cook for 5 minutes.
Meanwhile, cook the rice according to the pack instructions and drain well.
Place the aubergine discs on a non-stick baking tray, spray with low-calorie cooking spray and cook in the oven for 10-15 minutes or until softened, turning them halfway.
Put the cauliflower florets in a large pan of boiling water over a high heat.
Cook for around 5 minutes or until tender, adding the kale for the last 2 minutes.
Stir the rice and cauliflower into the sauce and season to taste.
Add the aubergine, kale and coriander and serve hot.
