Fry a chopped onion until golden. Add spices (curry paste, cumin, coriander) then a couple of chopped tomatoes and a drained can of chick peas. Cover and simmer on a very low heat for at least an hour. Stir occasionally - the tomatoes should provide enough liquid for the dish, but it can catch on the pan if you're not careful.
Once the tomatoes have mashed down, add a generous squirt of tomato ketchup for a bit of sweetness. Near the end, stir in a good handful of spinach leaves.
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