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Drain and rinse the chickpeas.
Finely chop the onion and mince the garlic.
Toast the whole spices (coriander and cumin seeds) in a dry pan until fragrant.
Add the spice mix (paprika, cumin, coriander, black pepper) and toast for 1 minute.
Add the onion and garlic and sauté for 2-3 minutes until softened.
Stir in the tomato paste and cook for 1 minute.
Add the chopped tomatoes, salt, and crumbled veg stock cube or bouillon powder. Simmer for 10 minutes.
Add the chickpeas, spinach, and lemon juice. Cook for 5 more minutes.
In a separate pan, sauté the tofu with the cornstarch and tamari for 5-7 minutes until crispy.
Blend all the cashew cream ingredients until smooth.
Serve the curry with the crispy tofu, cashew cream, and optional toppings like black sesame seeds, chili flakes, and fresh coriander.