Step 1

Heat the oil in a large pan over a medium-high setting. Sauté the finely chopped onion until golden.

Step 2

Add the crushed garlic and grated ginger and cook for 1-2 minutes, stirring frequently, until the garlic doesn't smell raw anymore.

Step 3

Mix in the next four ingredients (ground coriander, turmeric, cumin, and cayenne) and toast for two minutes stirring often.

Step 4

Add the crushed tomatoes, chickpeas and vegetable stock. Increase the heat to high and once boiling, lower to medium-low to maintain at a simmer for 10 minutes, stirring every now and then.

Step 5

Add 1/2 tsp salt, the sugar, and the spinach. If the spinach is frozen increase the heat until the curry is bubbling away again. Simmer for an additional five minutes.

Step 6

Add the garam masala, lemon juice and coconut milk and stir. Sprinkle over the chopped cilantro leaves and serve hot.