Step 1

Heat a tbsp of oil in a large frying pan on medium heat.

Step 2

Finely chop the onion and add to the pan. Fry for a few minutes before adding minced garlic and grated ginger.

Step 3

Fry for a minute until fragrant and the onion is soft. Add the chopped tomatoes and fry until the tomatoes have broken down. Help by squishing them with the back of a spoon when soft.

Step 4

Add the tomato puree, all the spices, salt and a drizzle of oil. Stir and cook for a minute until fragrant and it resembles a paste.

Step 5

Now add the coconut milk and water (fill the empty tin halfway for 200ml). Stir and leave to simmer for 10 minutes.

Step 6

Drain the chickpeas and add after 10 minutes. Leave for a further 20 minutes.

Step 7

Cook the spinach. Add to a bowl of boiled water and when wilted, pour into a sieve and squeeze out any excess water from the spinach.

Step 8

Roughly chop and add the the curry when it's ready. Serve and top with fresh coriander, chilli flakes, thinly sliced onion and vegan cream!