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Pre-heat your George Foreman Evolve Grill with the deep pan plate attached to maximum.
Heat the oil in the deep pan plate then add the onions and cook for 2-3 minutes. Stir in the garlic and chilli and close the lid for 3-4 minutes until the onions have softened, making sure to stir occasionally so nothing sticks or burns.
Mix in the curry paste and cook for a further 4-5 minutes, then add the tomatoes and cook for 4-5 minutes. Add the chickpeas and close the lid to bubble away for a further 8-10 minutes.
Turn off the grill and stir in the spinach, coriander, and lemon juice and mix thoroughly.
Serve with basmati rice, naan bread and mango chutney for a delicious Indian-inspired meal!