Easy Chickpea Spinach Curry with Coconut Milk

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, diced
• 3 cloves garlic, crushed
• 1 tablespoon garam masala
• 2 teaspoons coriander
• 1 1/2 teaspoons turmeric
• 1 (400ml/15 oz) can crushed tomatoes
• 1 (400ml/13.5 oz) can coconut milk
• 1 1/2 (410ml/15oz) cans chickpeas, rinsed and drained (about 2 cups)
• 1/4 cup vegetable broth or stock
• 2 tightly packed cups baby spinach (about 90g)
• Naan or rice (optional to serve)
• Fresh cilantro leaves (optional to serve)
• Lime juice (optional to serve)