Heat oil in a heavy-based pot and add curry paste.
Stir for about a minute until aromatic.
Add tomato mix, stock and butternut and simmer for about 20- 30 minutes or until just tender
Add chickpeas and heat through. Stir in the spinach a minute before the end of cooking time.
Stir in coriander and adjust seasoning to taste. Serve with basmati rice and a dollop of yoghurt.
Serve spooned into rotis and drizzled with plain yoghurt.
Add cauliflower florets, chopped baby marrow or whatever other vegetables you have in the fridge, and adjust cooking time accordingly.