Heat the curry paste in a large
non-stick frying pan. Once it starts
to split, add the onion and cook for
2 mins to soften. Tip in the tomatoes
and bubble for 5 mins or until the
sauce has reduced.
Add the chickpeas and some
seasoning, then cook for 1 min more.
Take off the heat, then tip in the spinach
and allow the heat of the pan to wilt the
leaves. Season, add the lemon juice, and
serve with basmati rice.