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To serve:
Heat the oil and fry the onions over medium heat until soft.
Add the garlic, ginger and chilli and fry for 1 more minute.
Add the garam masala, coriander and cumin and fry for 1 more minute.
Stir in the tomato paste and water.
Use a stick blender and blend until a smooth paste is formed.
Add a bit more water or oil if necessary. Return to the pan.
Add the chickpeas and coconut cream.
Simmer over low heat for 5 minutes.
Stir in the coriander and spinach just before serving.
Serve with a dollop of yoghurt, tomato & onion salad and naan bread.
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