Chickpea Curry

To serve:

1. Heat the oil and fry the onions over medium heat until soft.

2. Add the garlic, ginger and chilli and fry for 1 more minute.

3. Add the garam masala, coriander and cumin and fry for 1 more minute.

4. Stir in the tomato paste and water.

5. Use a stick blender and blend until a smooth paste is formed.

6. Add a bit more water or oil if necessary. Return to the pan.

7. Add the chickpeas and coconut cream.

8. Simmer over low heat for 5 minutes.

9. Stir in the coriander and spinach just before serving.

10. Serve with a dollop of yoghurt, tomato & onion salad and naan bread.