Spray a medium saucepan with low calorie cooking spray and place over a medium heat.
Add the onion and fry for 10 minutes, stirring occasionally, until softened and golden brown.
Add the garlic, ginger and garam masala and cook for 2 - 3 minutes over a low heat, stirring occasionally.
Add the peppers, tomatoes, tomato puree, vinegar, vegetable stock, chickpeas and salt. Stir, cover and simmer over a low heat for 20 minutes.
Add the spinach, cover and cook over a low heat for 2 - 3 minutes until just wilted.
Stir in the coconut dairy free milk alternative.
Sprinkle with coriander and serve.