Instructions

1. Peel and finely chop the onion. Heat the oil in a large heavy based saucepan then add the onion & curry paste. Cook for about 10 minutes over a lowish heat, stirring occasionally.
2. Meanwhile finely chop the chilli & coriander; peel and grate the ginger; chop all the other vegetables (peeled if necessary) into 2cm chunks. Add these to the pan together with the drained chickpeas and cook for another few minutes.
3. Add the stock & tomatoes and bring to the boil then cover, reduce the heat, and simmer gently for about 20 minutes stirring as necessary.
4. Finally pour in the coconut milk then stir in the spinach and cook for a further couple of minutes. Scatter some more coriander over and serve with rice.