🍛 Chickpea & Spinach Coconut Curry

Ingredients

For the Curry:

• 1 tablespoon olive oil or coconut oil
• 1 medium onion, finely chopped
• 3 garlic cloves, minced
• 1 tablespoon fresh ginger, grated
• 2 tablespoons curry powder
• 1 teaspoon ground cumin
• 1 teaspoon ground turmeric
• 1/2 teaspoon cayenne pepper (optional, for heat)
• 1 (14 oz) can full-fat coconut milk
• 1 (14 oz) can diced tomatoes
• 2 (14 oz) cans chickpeas, drained and rinsed
• 4 cups baby spinach
• Salt and pepper to taste
• Fresh cilantro, for garnish (optional)

For Serving:

• 2 cups cooked jasmine rice

Detailed Instructions

Step 1: Sauté the Aromatics

• Heat oil in a large pan or pot over medium heat.
• Add chopped onion and sauté for 5-6 minutes until softened and translucent.
• Stir in minced garlic and ginger, cooking for another 1-2 minutes until fragrant.

Step 2: Add Spices

• Sprinkle in curry powder, cumin, turmeric, and cayenne pepper (if using).
• Stir well to coat the onions and toast the spices for 1 minute to release their flavor.

Step 3: Build the Curry

• Pour in the coconut milk and diced tomatoes.
• Stir to combine and bring to a gentle simmer.

Step 4: Add Chickpeas

• Add chickpeas to the curry and season with salt and pepper.
• Simmer uncovered for 10-12 minutes, stirring occasionally, until slightly thickened.

Step 5: Add Spinach

• Stir in baby spinach and cook for 2-3 minutes until wilted.

Step 6: Serve

• Spoon curry over warm jasmine rice and garnish with fresh cilantro if desired.

Nutrition Facts (Per Serving – Makes 4 Servings)

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