Heat 1 tbsp sunflower oil in a large pan with a lid. When hot add 1 tsp cumin seeds and fry for 1-2 minutes until fragrant and turning golden brown.
Add the onion, stir, reduce the heat to low, cover with a lid and cook for 10-15 minutes until soft. Stir occasionally.
When the onion is soft add 2 cloves chopped garlic and a chunk of chopped ginger. Stir well and fry for a further 1-2 minutes.
Next add 1 tsp ground coriander, 1 tsp ground turmeric, 1 tsp ground cumin and chilli powder to taste.
Add a tin of chopped tomatoes, turn the heat up and bring to the boil, then reduce the heat to low and cook for 10 minutes with the lid off to allow the sauce to thicken.
Add a tin of chickpeas and 200g spinach. Cook for 5-10 minutes until the spinach has either defrosted or wilted then add a tin of coconut milk and 1 tbsp garam masala, 1 tbsp lemon juice and salt to taste.
Stir well then sprinkle over fresh coriander.
Serve immediately with naan, chapati or rice.