Ingredients:1 tbsp sunflower oil1 clove garlic, chopped1 small onion, finely chopped2cm piece fresh root ginger, peeled and chopped1 tbsp Bart VeeraswamyMedium Moglai Curry Paste400g can Waitrose Organic Chopped Tomatoes410g can Waitrose Organic Chick Peas250g bag essential Waitrose Spinach, roughly shredded4 tbsp natural yogurt4 tbsp chopped fresh coriander1 Heat the oil in a medium saucepan and cook the garlic, onion and ginger together for 5 minutes until softened and golden. Stir in the curry paste and cook for a minute, then add the tomatoes and simmer for 5 minutes to make a thick sauce, stirring occasionally.2 Stir in the chick peas with their liquid and bring to the boil. Simmer for 10 minutes, then season and stir in the shredded spinach. Cook gently together for a couple of minutes until the spinach is just cooked. Check seasoning and serve with a spoonful of yogurt, then scatter with chopped coriander. Serve with warm naan bread.