Step 1

In a large saucepan, heat oil and saute onions with ginger and chili until the onions are soft and translucent. Add garlic and cook for 1 more minute or until its fragrant.

Step 2

Add the spices, cook and keep stirring for 1 more minute or until fragrant.

Step 3

Add diced tomatoes, then refill the same can with water and add the water to the pot.

Step 4

Add the potatoes and the chickpeas. Bring to boil, reduce the heat and let it simmer until the potatoes become soft. You can add half of a can of coconut at this point if you like (optional).

Step 5

Wilt the spinach leaves by adding them to the curry and cook for a minute. Serve over rice and garnish with chopped parsley or coriander.