Chickpea & Spinach Coconut Curry

Ingredients

• 1 tbsp olive oil or coconut oil
• 1 onion, finely chopped
• 2 garlic cloves, grated
• 1 thumb-sized piece of ginger, grated
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp mild curry powder
• 400g tin chopped tomatoes
• 200ml coconut milk (light or full-fat)
• 100g baby spinach leaves
• Juice of ½ lemon
• Salt and black pepper, to taste
• Fresh coriander, to garnishOptional to serve:
• Steamed basmati rice or quinoa
• Warm naan or flatbread