Coconut Chickpea and Spinach Curry

Ingredients

• 2 can canned chickpeas
• 400 ml full-fat coconut milk
• 1 cup vegetable stock
• 150 g baby spinach
• 1 unit yellow onion, diced
• 3 unit garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 2 tbsp tomato paste
• 1 tbsp garam masala
• 2 tbsp coconut oil
• 1 tbsp lime juice
• 0,25 cup fresh cilantro, chopped

Instructions

1. 1

   Heat 2 tbsp coconut oil in a deep skillet over medium heat until it shimmers.

2. 2

   Add 1 finely diced yellow onion and sweat 5 minutes until translucent and softened at the edges.

3. 3

   Stir in 3 minced garlic cloves and 1 tbsp grated fresh ginger; cook 1 minute until aromatic.

4. 4

   Add 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.

5. 5

   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.

6. 6

   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.

7. 7

   Fold in 150 g baby spinach in handfuls, letting each wilt before adding more.

8. 8

   Finish with 1 tbsp lime juice and ¼ cup chopped cilantro. Taste and adjust salt.