Place a large saucepan over medium heat and add oil and onion. Cook onion for about 5 minutes or until softened

Add curry and tomato paste, cook gently for 1-2 minutes or until fragrant. Add water and coconut cream. Bring to a simmer. Add chickpeas and cook, stirring, for 5 minutes. Stir in the spinach and cook until just wilted

Add the eggs to the curry and stir gently to coat. Scatter with coriander and serve with yoghurt and roti