2 Tbs. canola oil, 1/2 yellow onion, thinly sliced, 2 large carrots, peeled and thinly sliced on the diagonal, 2 Tbs. finely chopped fresh ginger, 1 Tbs. finely chopped garlic, 3 cups (26 1/2 oz./ 750 g) canned chopped tomatoes with juices, 1 can (15 oz./425 g) chickpeas, rinsed and drained, 2 cups (2 oz./60 g loosely packed baby spinach, Sea salt and freshly ground pepper
In a large sauté pan over medium heat, warm the oil. Add the onion and carrots and sauté until they begin to brown, 5 minutes. Add the ginger and garlic and sauté until aromatic, 1 minute.
Add the tomatoes and chickpeas and bring to a simmer. Cook, stirring occasionally, until the carrots are tender and the sauce has thickened a bit, 15 minutes. Add the spinach and simmer until wilted, 5 minutes.
Season the curry to taste with salt and pepper. Divide the curry among bowls and serve immediately. Serves 4.