Instructions
8 steps · tick them off as you cookHeat 2 tbsp coconut oil in a deep skillet over medium heat until it shimmers.
Add 1 finely diced yellow onion and sweat 5 minutes until translucent and softened at the edges.
5 minutesStir in 3 minced garlic cloves and 1 tbsp grated fresh ginger; cook 1 minute until aromatic.
1 minuteAdd 2 tbsp tomato paste, 1 tbsp garam masala, 1 tsp ground cumin, 1 tsp ground turmeric, and ½ tsp chili flakes. Toast the paste 90 seconds, stirring constantly, until brick-red and fragrant.
Pour in one 400 ml can of full-fat coconut milk and 1 cup (240 ml) vegetable stock. Whisk smooth and bring to a gentle simmer.
Add two 540 ml cans of chickpeas (drained and rinsed). Simmer uncovered for 15 minutes, stirring occasionally, until the sauce reduces and coats a spoon.
15 minutesFold in 150 g baby spinach in handfuls, letting each wilt before adding more.
Finish with 1 tbsp lime juice and ¼ cup chopped cilantro. Taste and adjust salt.
Chef's tip
Toast the tomato paste and spices in the oil until they darken and separate from the fat — this 'bhuna' step builds a caramelized, layered flavour base you cannot replicate later.
Suggested pairing
Serve over fluffy basmati rice with warm naan and a chilled cucumber-yogurt raita to cool the spice.
About this recipe
A fragrant, silky curry where tender chickpeas simmer in coconut milk perfumed with ginger, garam masala, and fresh cilantro.
VegetarianEasycomfortingspicyhigh-fibrebudget
