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Heat up a dry pan or skillet. Put all the paste spices in and gently dry roast them until fragrant. Remove from heat, set aside.
In the same pan, gently roast grated coconut until it turns golden - be sure to stir it often as it burns quickly.
In a pestle and mortar* (or a spice grinder if you have one) pound all the curry paste spices until you get a powder. Add in roasted coconut and pound some more. Add ½ cup / 120 ml water to make it into a paste. Set aside.
Heat up 2 tbsp of oil in a pan and gently fry mustard seeds until they start crackling.
Add in finely diced onion and fry until translucent.
Add in grated ginger and pressed garlic and fry them off gently stirring the whole time. Fry until raw garlic smell goes away.
Add finely chopped tomato, turmeric, bay leaf and fry for a few minutes until the tomato flesh disintegrates.
Add in curry paste, fry it gently until the oil starts leaving the sides of the paste.
Add in 1 cup / 240 ml water and aubergine pieces. Put the lid on, cook aubergine in the curry broth until it is soft (about 10 mins).
Add in coconut milk and cooked chickpeas to warm them through. Season with salt and lime juice. Let the sauce simmer gently so that it thickens a bit.
Serve with cooked rice and/or some vegan naan bread.