Heat oil in a skillet over moderate heat.
Add the shallots, ginger and garlic. Simmer until fragrant, stirring often to prevent browning; approx. 2 minutes.
Add the chickpeas and drained tomatoes. Simmer for approx. 5 minutes, stirring occasionally.
Add the spinach and cook until it's wilted down. Depending on the size of your skillet, you may want to add one handful at a time.
Add the coconut milk, curry paste, curry powder, turmeric and salt. Stir until the paste has dissolved and the seasonings have mixed in well. This may take approx. 2-3 minutes of constant stirring and folding.
Allow to simmer for approx. 10 minutes, stirring occasionally.
Remove from heat and serve.