The tip for actually getting this done in 20 mins is the prep. So start by mincing the garlic and ginger (no need to peel the ginger). Finely dice the onion and drain the chickpeas. Finely slice the chilli and finely chop the coriander, including the stems. Get the peanut butter opened with a spoon in there ready to scoop out. Measure out the spices into a small bowl and keep your salt and pepper to hand.

Grab a large pot and gather all of your ingredients so they are close by. Heat a good drizzle of olive oil on medium heat and add the chopped onion. Cook for 3 mins, then add the ginger and garlic and cook for another 2 mins, stirring often.

Add the spices, stir and cook for 30 seconds.

Then add the tinned tomatoes and break them up in the pan with a spatula as best you can. Don’t worry if there are bigger pieces, this adds a nice texture. Add the coconut milk and drained chickpeas.

Add the spinach, peanut butter and soy sauce and turn up the heat slightly. Let it bubble away, stirring occasionally, for a few minutes until thickened. When ready, take it off the heat, stir through the coriander, taste and season well with salt and pepper.

Top with the lime juice, fresh chilli, and chopped peanuts and vegan yoghurt, if using.