Creamy Coconut Chickpea Curry

Method

1. Heat the oil in a large saucepan over medium heat and cook the onion for 8 minutes, stirring often, until soft and golden.
2. Add the garlic, ginger and green chilli and cook for 1 minute until fragrant.
3. Stir in all the ground spices and cook for 30–60 seconds, adding a splash of water if they start to stick.
4. Pour in the chopped tomatoes and cook for 5 minutes, stirring, until the mixture thickens and the oil starts to separate at the edges.
5. Add the coconut milk, chickpeas and salt, bring to a gentle simmer and cook for 10 minutes until slightly reduced and creamy.
6. Stir in the spinach a handful at a time until wilted.
7. Take off the heat, add the lime juice, then taste and adjust the salt.
8. Serve over basmati rice, scattered with fresh coriander.