Chickpea and Potato Curry

Name: Chickpea and Potato Curry
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Cuisine: British
Ingredients: 2 tbsp vegetable, sunflower or olive oil; 1 large onion, peeled and chopped finely; 2 garlic cloves, crushed; 2cm piece of fresh ginger, peeled and grated; 2 firm potatoes, cut into rough 2cm cubes (baking or new potatoes are best - the floury kind tend to dissolve into mush); 2 tsp ground cumin; 2 tsp ground coriander; 1/2 tsp ground cinnamon; 1/2-1 tsp chilli powder (optional); 1 tsp ground turmeric; 400g tin chopped tomatoes; 400g tin of chickpeas, drained; 2 tablespoons mango chutney (or 3tbsp for a sweeter curry); 250ml-300ml vegan friendly vegetable stock or water; 1/2 tsp salt and freshly ground black pepper; 2 tsp garam masala (or mild curry powder); 100g fresh spinach