Heat 2 tablespoons of the oil in a large pan and fry the aubergine in small batches until golden, then remove and drain on kitchen paper.
Using the same pan fry the onion over a medium heat for 5-10 minutes until golden, then add the grated ginger and cook for a further 2 minutes.
Pour in the korma sauce and turn up to a high heat until bubbling. Add the sweet potato and simmer for 10 minutes, then add the aubergine and cook for a further 5 minutes.
Meanwhile toss the sliced red onion in the flour and fry in the remaining oil until crispy. Drain on kitchen paper.
Stir the spinach through the curry just before serving. Garnish with the toasted brazil nuts and crispy onion.
Cook's tip: Serve with some steamed basmati rice for a perfect meal.
* Allergen information: Customers are advised to check allergen warnings on products at the time of purchase as allergen information on products is subject to change after publication of this recipe.