Start off by cooking rice according to the package directions.
While rice is cooking, prepare the curry.
Start off by melting the coconut oil in a large braiser or sautee pan over medium heat.
Add in the onions and cook until soft and translucent. 3-5 minutes.
Add in mushrooms and continue cooking until soft. About another 3-5 minutes.
Add in spices, garlic, and ginger and stir to coat. Cook for 30 seconds or until you can start to smell the garlic.
Pour in the vegetable broth and using a wooden spoon, scrape the bottom of the pan incorporating all the brown bits stuck to the bottom.
Allow to simmer for a few minutes until the liquid reduces.
Add in the chickpeas. Make sure the juices from the cans are drianed out before adding in the chickpeas. We don't want that extra liquid in this mix.
Add in the crushed tomatoes and canned coconut milk. Stir well to fully incorporate the coconut cream.
Bring the mix up to a low boil and reduce it down to a simmer. Allow cooking for 10-15 minutes or until it has reduced in size and thickened up.
Add in baby spinach and cook until it has wilted down. Don't cook too much or they will break down and get slimy. They are done when the spinach leaves shrink up and still look like little spinach leaves. Should only take a minute or two.
Serve warm over a bed of basmati rice and a side of naan bread.