Add 1 tbsp oil to a large pan then add the finely chopped onion and chilli and peppers and fry for around 5-6 minutes
Add the minced garlic and fry for around 1 minute before adding the tinned tomatoes, drained chickpeas and water then bring to a simmer
Add the paprika, cumin and turmeric, a large pinch of salt and allow to continue to simmer on a high heat for around 6-7 minutes
Steam or boil the rice whilst the curry is simmering away, for around 10-15 minutes (follow cooking instructions on package but I usually add a 1:2 ratio of rice: water if using basmati)
Add the boiling water and stock cube to the curry, bring the curry to a low simmer and add in the coconut milk and coconut cream along with the peanut butter and spinach, give a good stir, and allow to heat for a further 4-5 minutes
Add a generous pinch of salt then taste test, adding more seasoning if needed
Drain the rice and serve up along with a big scoop of peanut curry, then top with peanuts and fresh coriander (unless you're like me and have the condition where coriander tastes like perfume)