Chana masala

Heat the oil in a large pan. Fry the onion and carrots for 10mins, or until softened.

Add the garlic, turmeric, ground coriander, and ginger, and stir to combine. Cook for 1-2mins, then pour in the tin of tomatoes, coconut milk, chickpeas, and vegetable stock.

Bring to a boil and simmer for about 25mins, or until the sauce has thickened.

Add garam masala, followed by the spinach, and cook for a further 5mins.

Top with coriander and yoghurt (if using).