Spicy Chickpea and Cauliflower Curry

First heat the oil over medium heat then add the onion, garlic and ginger. Cook for 5 minutes until fragrant.
Add the cauliflower and zucchini and cook for 5 minutes stirring oftenn
Make some space by pushing the vegetables to one side and add cumin seeds, smoked paprika, cumin, garam masala, curry powder, coriander and red pepper flakes and cook for 2-3 minutes until fragrant. Then distribute throughout the vegetables.
Add the coconut milk, tomato paste, chickpeas, and salt and bring to a boil. Then let simmer for 5 minutes for flavors to meld and form a delicious spicy curry gravy. Taste for heat and salt and adjust by adding more red pepper flakes if spicier is desired.
Last add the spinach and ½ of the cilantro and cook until all is wilted.
Serve with rice and garnish with fresh cilantro.