1 tablespoon coconut oil 1 small onion, thinly sliced 2 teaspoons curry powder 1 teaspoon chilli powder 350ml uncooked Chalé sauce * (see below) 100g or about 2 heaped tablespoons agushi (dried ground melon seeds) 8 guinea peppers, crushed (optional) juice of 1 lime 150-300ml water or good-quality vegetable stock, if required 200g baby leaf spinach 1 teaspoon sea salt 1 teaspoon coarsely ground black pepper