2 tbsp vegetable oil
1/2 x 165g jar Madras paste
4 garlic cloves, crushed
1cm piece root ginger, finely chopped
3 onions, chopped
4 tomatoes, chopped
2 x 400g cans chickpeas, drained and rinsed
200ml light coconut milk
100g baby spinach
Handful fresh coriander leaves
1. Heat the oil in a large pan, add the curry paste and fry for a couple of minutes. Add the garlic, ginger and onions and cook gently for 10 minutes until the onions are tender but not browned.
2. Add 450ml water, the tomatoes and chickpeas. Simmer for 15 minutes, stirring from time to time.
3. Pour in the coconut milk, add the spinach and cook for 5 minutes. Scatter over the coriander leaves and serve with naan bread, if you like.