Leave everyone impressed with this fresh spinach and chickpea curry

Put the onion, garlic and ginger in a food processor and blitz until finely chopped. Heat the oil in a frying pan set over a high heat. add the onion mixture and cook for 4-5 mins, stirring often, until golden. add the curry paste and stir-fry for 2 mins until aromatic.

Stir in the tomatoes, 250ml cold water and the chickpeas. Bring to the boil, then reduce the heat to a medium simmer and cook, uncovered, for 10 mins. Stir in the spinach and cook until it is just wilted. Stir in the coriander and serve with the Indian bread of your choice.