Fry the onion and garlic in the oil for 4 minutes.
Stir in the curry paste, potato and water. Add the drained chick peas and chopped tomatoes to the pan. Simmer for 40 minutes until the potato is tender.
Just before serving, stir in the fresh spinach and allow 3-4 minutes for it to wilt down.
Serve with boiled rice.
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