Step 1

Heat oil in a skillet over medium-low heat.

Step 2

Add the onions, ginger, and garlic. Simmer until fragrant, stirring often to prevent browning; about 2 minutes. If you're adding any other veggies to this curry, you can also add them at this step. Use more oil if necessary to prevent the pan from drying out.

Step 3

Once the onions are tender and translucent, add the chickpeas and drained tomatoes. Simmer for about 5 minutes, stirring occasionally.

Step 4

Add the coconut milk, curry paste, curry powder, turmeric, and a generous pinch of salt. Stir until the paste has dissolved and the seasonings are well mixed into the dish.

Step 5

Stir the spinach into the curry and cook until it's wilted down. Depending on the size of your skillet, you may want to add one handful at a time.

Step 6

Let the curry simmer over low heat for about 10 minutes, stirring occasionally.

Step 7

Remove from heat and serve with warm naan, pitas, rice, or enjoy it on its own!