Coconut Chickpea and Spinach Curry

Ingredients

• 2 cup canned chickpeas, drained
• 400 ml full-fat coconut milk
• 1 cup canned diced tomatoes
• 4 cup baby spinach
• 1 unit yellow onion, diced
• 3 unit garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 2 tsp curry powder
• 1 tsp garam masala
• 1 tbsp tomato paste
• 2 tbsp coconut oil
• 1 tbsp lime juice
• 0,25 cup fresh cilantro, chopped
• 1 tsp salt

Instructions

1. 1

   Heat 2 tbsp coconut oil in a large sauté pan over medium heat until it shimmers.

2. 2

   Add the diced onion with a pinch of salt and sweat for 5-6 minutes until translucent and lightly golden at the edges.

3. 3

   Stir in the garlic and ginger; cook 1 minute until fragrant but not browned.

4. 4

   Add the curry powder, garam masala and tomato paste; toast for 90 seconds, stirring constantly, until the mixture darkens and smells nutty.

5. 5

   Pour in the diced tomatoes and scrape up any fond from the bottom of the pan.

6. 6

   Add the drained chickpeas and coconut milk; bring to a gentle simmer.

7. 7

   Reduce heat to low and simmer uncovered for 15-18 minutes, stirring occasionally, until the sauce thickens and coats the back of a spoon.

8. 8

   Fold in the baby spinach in handfuls, letting each batch wilt before adding more.

9. 9

   Finish with lime juice and half the cilantro; taste and adjust salt.

10. 10

    Serve hot over basmati rice, scattered with the remaining cilantro.