Prep all the ingredients. Heat coconut oil in Dutch oven or deep frying pan. Add onion, garlic, ginger and salt and sauté for about 5 minutes or until translucent, stirring a few times.
Add curry masala and garam masala. Stir for about a minute. Add tomatoes and stir for another minute.
Add chickpeas, yogurt and coconut milk and stir until smooth. Bring curry to a boil and then turn back the heat to a low simmer.
Continue to cook for about 10 minutes, stirring occasionally.
Add peas and spinach. Cook for another 5 minutes.
Serve over rice or quinoa. Enjoy!