Add the chopped onion and finely chopped garlic to a pot with a splash (around 100ml) of water on a high heat

Stir regularly until onions soften, adding more water if needed. 

Add the spices and tamari and stir for another minute

Add the chopped tomatoes and fill the empty tin with water and add to the pot

Add the chopped potatoes and chickpeas and bring to a boil

Turn down to a simmer for around 15 to 20 minutes, stirring regularly. 

Once potatoes are cooked through, add the spinach to the pot and stir in. 

Once spinach is completely wilted the curry is ready.

Serve on a bed of rice