Heat butter over a low heat, add the onion, garlic and chilli and cook for 10 minutes until everything is browned. Add the dry spices and cashews, and cook for a further few minutes.
Turn the heat down and add the coconut milk, chickpeas and defrosted spinach. Cook, stirring constantly, for another 10 minutes. Season, stir in the coriander, and serve with naan and rice.
Freezing and defrosting guidelines
Cook as instructed and allow to cool completely. Then transfer to an airtight, freezer-safe container, seal and freeze for up to 1-3 months. To serve, defrost thoroughly in the fridge overnight before reheating. To reheat and serve, place on medium heat, stirring occasionally until the dish is heated through.
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