Heat a little of the oil in a frying pan.
Add diced onion and fresh or dried chilli, and cook until softened, about 8 mins.
In a food processor, combine garlic cloves, peeled ginger and the remaining oil, add ground coriander, ground cumin, garam masala, salt and the fried onion.
Blend to a smooth paste – add a drop of water or more oil, if needed.
Cook the paste in a medium saucepan for 2 mins over a medium-high heat, stirring occasionally so it doesn’t stick.
Tip in drained chickpeas and chopped tomatoes, and simmer for 5 mins until reduced.
Add chopped coriander and spinach and cook until wilted.
Garnish with extra coriander and serve with Cauliflower.
