1 tablespoon sunflower oil

1 onion - finely chopped

1 teaspoon each ginger paste and garlic paste - or finely chopped 2cm of ginger and 3 cloves garlic

200g paneer - cubed

1 teaspoon groud turmeric

1 teaspoon ground cumin

½ teaspoon ground coriander

¾ teaspoon salt

1 x 400g tin good quality chickpeas - drained

200g spinach - washed and roughly chopped

2 whole green chilis - slit along one length

2 tablespoons creamed coconut

Handful of coriander - roughly chopped

1 lime - cut into wedges

Heat the oil in a large frying pan or wok, then add the onion and fry until it started to brown at the edges. Add the ginger and garlic and fry, stirring for about 5 seconds before adding the paneer

Lower the heat to prevent the garlic from burning, and stir fry for 8-10 minutes until the paneer starts to brown slightly

Now add the spices and stir to coat the paneer before adding the chickpeas, spinach, whole chilis, coconut and a little water (about 100-150ml). Slitting the chilis releases some of the spiciness into the curry. The whole chilis can be eaten by those who like it hot.

Stir gently and heat until the spinach has wilted and the coconut has dissolved into the sauce and is starting to bubble

Top with the chopped coriander and serve with nan or paratha, and the lime wedges on the side to squeeze