1. Heat a glug oil in a pan or wok and fry the onion, garlic and chhopped peppers for 2 minutes.
2. Add the spices and stir well, you can also use 2 tbsp of Patkas curry pastes
3. Add the chopped tomatoes, chickpeas drained, salt and pepper and simmer for 8 minutes.
4. Just before you are ready to serve add the spinach and coriander and stir well until wilted
5. Serve with Basmati Rice