Soften the aromatics

• Melt the butter in a large pan over medium heat.
• Add the chopped onion and cook until soft and translucent.
• Stir in the minced garlic and grated ginger and cook until fragrant.

Bloom the spices

• Add the garam masala, cumin, coriander, turmeric and chili flakes.
• Stir constantly so the spices toast in the butter without burning.

Build the sauce

• Stir in the tomato paste and cook it out for a minute.
• Pour in the tomato passata and vegetable stock.
• Season with salt and black pepper and mix well.

Simmer the curry

• Add the drained chickpeas and the coconut milk.
• Bring to a gentle simmer and let it bubble, stirring occasionally, until the sauce thickens.

Finish with spinach

• Stir the fresh spinach through the curry until wilted.
• Taste and adjust the seasoning.

Serve

• Spoon the butter chickpea curry over basmati rice.
• Scatter over the fresh chopped coriander and serve hot.