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Heat a large Dutch oven over medium-high heat. Add 2 tablespoons of oil and once hot, add the diced onion and saute for 3-4 minutes, until golden. Then, add the minced garlic, and ginger, and saute for 30 seconds. Add the spices except the garam masala and saute for 30 more seconds, stirring often.
Add 1 cup of vegetable broth and stir to get any browned bits off the bottom. Add the rest of the vegetable broth, potatoes, chickpeas, salt, and black pepper. Crush the whole tomatoes by hand and add them in as well.
Bring to a boil and simmer over medium-low heat for 30-35 minutes, or until the potatoes are cooked through and the curry has thickened.
Stir the coconut milk, garam masala, and baby spinach and cook for 2-3 minutes more, or until the spinach has wilted. Top with fresh cilantro (optional), and serve right away.