Finely chop the garlic and ginger and slice the red onion.
Dice the tomatoes and roughly chop the coriander leaves and stalks, keeping stalks separate.
Heat 1/2 tbsp oil and add onion for 10 minutes.
Add garlic, ginger, coriander stalks, curry powder and half the cumin.
Add the chickpeas, tamarind paste and tomatoes with 150ml boiling water.
Cook for 15-20 minutes.
Add the spinach and coriander leaves just before the end and season.
In a bowl mix together the chickpea flour, mustard seeds and remaining cumin and 1 tsp oil.
Slowly whisk in 180ml cold water.
Heat 1 tsp oil in a frying pan and cook 1 pancake per person, frying for 3 minutes on each side.
Serve curry and pancake drizzled with coconut yoghurt and coriander.