Melt the coconut oil in a saucepan over a low heat. Chuck in the onion, along with a pinch of salt. Cook for 6 minutes until soft.
Stir in the garlic–ginger paste, turmeric and garam masala. Cook for 1 minute, stirring until it smells fragrant.
Turn up the heat, chuck in the tomatoes and the tin of chickpeas with all of their water. Season with a good pinch of salt and pepper, then leave the curry to bubble away for 5 minutes.
Drop in the spinach leaves. Once wilted, take the pan off the heat and squeeze in the lemon juice to taste. Spoon into a bowl, stir through most of the coriander leaves, then top with the rest. Serve with coconut yoghurt, if you like.
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