Peel and thinly slice the onions. Pour 2 tsp olive oil into a large pan and warm to a medium heat. Slide in the sliced onions and sprinkle in a pinch of salt and pepper. Fry for 8 mins, till softened.

While the onions fry, peel the garlic cloves and finely grate them. Peel the ginger and finely chop. Dice the tomatoes into small pieces.

Stir in the chopped garlic, ginger and 2 tsp tikka spice blend. Continue to fry for a further 2 mins, stirring, till the pan smells sweet and aromatic.

Tip the diced tomatoes into the pan. Open the tin of chickpeas and pour in both the chickpeas and the liquid from the tin. Stir well to mix. Pop on a lid, bring to a simmer then turn the heat down a little and cook for 5 mins, stirring occasionally.

While the curry cooks, trim the woody ends off the French beans. Trim any thick stalks away from the spinach and give the leaves a good rinse.

After 5 mins, add the French beans to the pan. Cover and simmer for a further 5 mins, till the beans are tender. Stir in the spinach leaves to just wilt them.

Grate the lemon zest into the curry and squeeze in the juice from 1 lemon half. Roughly chop the coriander. Divide the curry between a couple of warm bowls and top with the chopped coriander leaves. Serve with the remaining lemon half, cut into wedges for squeezing.