Chickpea Korma

1 tbsp oil
2 onions, finely chopped
2 tbsp ginger, chopped
2 tsp mustard seeds
2 tsp cumin
2 tsp coriander
2 tsp curry powder
2 x 15oz can chopped tomatoes
1/4-1/2 x 15oz can coconut cream
1/2 tsp salt
fresh spinach or kale, chopped, add to your liking
2x  x 15oz cans chickpeas
2 tbsp cilantro


Sauté onion until translucent.  Add ginger and spices and cook for two minutes.  Add tomatoes and simmer for ten minutes, allowing flavors to mingle.  Add remaining ingredients.

Serve on rice. Garnish with cilantro.