Heat the 2 tbsp coconut oil in a large Skillet over medium heat. Add the diced 1 yellow onion finely diced and cook, stirring occasionally, for 5–6 minutes until softened and translucent. Add the minced 4 cloves garlic minced and grated 1 tbsp fresh ginger grated and cook for another 1–2 minutes until fragrant.

Add all the spices — 1 ½ tsp ground cumin, 1 ½ tsp ground coriander, 1 tsp ground turmeric, 1 tsp garam masala, ½ tsp cayenne pepper adjust (if using), and ¾ tsp fine salt plus more — directly to the pan. Stir constantly for about 60 seconds to toast the spices in the 2 tbsp coconut oil and bloom their flavors.

Pour in the 1 can diced tomatoes (with their juices) and stir to combine. Let the mixture cook for 3–4 minutes, stirring occasionally, until the 1 can diced tomatoes break down slightly and the sauce thickens.

Add the 1 can full-fat coconut milk shaken before opening and drained 2 can chickpeas rinsed and drained. Stir well to combine, bring to a gentle simmer, then reduce heat to medium-low. Simmer uncovered for 12–15 minutes, stirring occasionally, until the sauce thickens to your liking.

Stir in the fresh 2 cups fresh spinach roughly chopped and 1 tbsp fresh lemon juice. Cook for 1–2 minutes until the 2 cups fresh spinach roughly chopped is wilted. Taste and adjust ¾ tsp fine salt plus more or 1 tbsp fresh lemon juice as needed.

Serve hot over 2 cups basmati rice cooked according to package directions or with warm naan. Garnish with fresh fresh cilantro roughly chopped, for garnish and an extra squeeze of 1 tbsp fresh lemon juice if desired.