Blanch the spinach

• Fill a large mixing bowl halfway with hot water and submerge the spinach.
• Leave to blanch, then drain in a colander and rinse with cold water until cool to the touch.

Blend the green sauce

• Transfer the spinach to a blender.
• Add the coriander, silken tofu and mango chutney.
• Blend until smooth.

Fry the aromatics

• Heat the coconut oil in a large pan over medium heat, add the cumin seeds and fry without burning them.
• Add the chopped chilli, garlic, ginger, turmeric, garam masala and cinnamon.
• Cook, stirring.

Simmer the curry

• Lower the heat, add the chickpeas and the green sauce.
• Swirl a few tablespoons of water in the blender to collect the remaining sauce and pour it into the pan.
• Add the lemon juice and salt, stir and heat through so the flavours mingle.

Serve

• Slice the remaining chilli into rings.
• Serve with bread or cooked rice, topped with vegan yoghurt, sliced chilli and nigella seeds, with extra mango chutney on the side.