Method

• 1. Heat the oil in a medium saucepan over medium heat. Add the onion and cook for 5 minutes or until the onion is soft and translucent, stirring frequently. 
• Add masala and cook for a further 1-2 minutes or until fragrant, stirring constantly. 
• Stir in the chickpeas and tomatoes and bring to the boil. Reduce the heat to medium-low and simmer, covered, for 10 minutes, stirring occasionally. 
• Stir through the spinach in the last 2 minutes of cooking time.
  
  
• Remove the curry from the heat and stir through the yoghurt. Season with salt, if desired. Top with coriander before serving.