Add the olive oil to a small saucepan set over medium heat. Once the oil is fragrant, add the onion and season with a small pinch of salt. 

Cook the onion, stirring occasionally, for 4-5 minutes or until it is soft and translucent. 

Add the garlic, ginger, and curry paste and stir. Cook for an additional minute. 

Next add the diced tomatoes, coconut milk, and chickpeas. Stir to combine. 

Bring the curry to a simmer and then add the spinach. Stir until the spinach has wilted-- about 2 minutes. 

(Optional) If you prefer a thicker curry, stir together 1 tablespoon of cornstarch and 2 tablespoons of water until smooth. Add it to the curry and stir. Cook for an additional 2-3 minutes, or until thickened to your desired consistency. 

Serve over basmati rice, garnished with a squeeze of fresh lime juice and freshly chopped cilantro. 

Store any leftover curry in an airtight container in the fridge for up to three days.