Banana and chickpea coconut curry

1. Soften the onion in the oil, then add the garlic, ginger and curry powder and cook for a minute.
2. Add the chickpeas, coconut milk and tomatoes and simmer for 15 minutes.
3. Stir in the bananas and spinach and simmer for 5 minutes more, until the banana is soft but still holds its shape.
4. Season, squeeze over lime and scatter with coriander. Serve with rice.

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