Coconut Chickpea and Spinach Curry

Ingredients

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

Instructions

1. 1

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

2. 2

   Add 1 diced yellow onion with a pinch of salt and sweat for 5 minutes until soft and translucent.

3. 3

   Stir in 4 minced garlic cloves and 1 tbsp grated ginger; cook 60 seconds until fragrant.

4. 4

   Add 2 tbsp tomato paste, 1 tbsp curry powder, 1 tsp ground cumin, and ½ tsp turmeric. Toast the spices for 90 seconds, stirring constantly, until the paste darkens slightly.

5. 5

   Pour in one 400 ml can full-fat coconut milk and 1 cup (240 ml) vegetable stock, scraping the bottom to deglaze.

6. 6

   Add two 540 ml cans of drained chickpeas and bring to a gentle simmer. Cook uncovered for 12-15 minutes until the sauce reduces and coats a spoon.

7. 7

   Stir in 150 g baby spinach in handfuls until just wilted, about 2 minutes.

8. 8

   Finish with 1 tbsp lime juice and adjust salt. Scatter chopped cilantro over top before serving.