Heat the oil in a large pan over a medium heat. Add the garlic and ginger and cook for 2 minutes, before adding in the curry pasta. Stir to combine and let is sizzle for 2 minutes.

Pour in the coconut milk, bring to a boil then reduce to a summer.

Add the chickpeas with their liquid and the spinach and cook for a couple of minutes until it starts to wilt. Add any extra greens here too. Simmer for 5-6 minutes, stirring occasionally, until the sauce thickens slightly and is looking creamy. Squeeze in the juice of ½ lime, and check for salt - adding 1 tsp of soy sauce if you like it saltier. Remove from the heat and stir through the fresh thai basil.

Spoon the curry into bowls, top with roasted peanuts, fresh coriander and sliced chilli - if you like the heat. Serve with rice for something heartier.