Finely grind the ginger and fresh chile together in a pestle and mortat until you have a paste ( add a spoonful of water if needed), Set aside.
Heat the oil in a large frying pan over a medium heat. Add the sliced garlic and cook for 30 seconds, then add the onion and stir and cook until slighly golden at the edges.
Add the turmeric, chilli powder and sea salt then stir and cook for another minute. Add the tomatoes and cook for 5 minutes, stirring, until they break down completely.
Stir in the green chile and ginger paste, then add the red pepper. Cover and cook for 5 minutes, stirring often.
Add the spinach and cook, uncovered, for 5-8 minutes until wilted. Remove from the heat and serve hot.