Budget vegan chickpea curry

Ingredients:
1 small can coconut milk
4 tbs Thai red curry paste
1 can chickpeas
1 can diced tomatoes
1/2 bag frozen spinach
1 tbs garlic powder
Sriracha to taste
Salt and pepper to taste

Note: I had a little bit of frozen corn left in my freezer so I added that as well (totally optional)

Directions:
1. Add coconut milk and red curry paste to large pan.
2. Once at a simmer add chickpeas, diced tomatoes.
3. Bring to boil and then add spinach, garlic powder, sriracha, salt and pepper.
4. Cook for about 5 mins and serve with rice
5. Enjoy!