Lightly fry the baby aubergine and butternut for about 5 minutes in a little coconut oil, until a bit softer.
Fry the onion, ginger and garlic. Add the korma paste, curry leaves and fry for a few minutes until fragrant.
Add the korma curry pieces.Mix until all coated through.
Add the coconut cream and mix through. Add the tomato paste and mix through.
Add the chilli and allow to simmer for about 5 minutes. Season with salt and sugar (optional, it brings out the flavor a bit more).
Add the tin of chickpeas. Allow to simmer on a very low heat until ready to serve.
Mix all the pineapple relish ingredients together and serve on the side.
Serve on a bed of basmati rice, if you wish.