Coconut Chickpea and Spinach Curry

Ingredients

• 800 g canned chickpeas, drained and rinsed
• 400 ml full-fat coconut milk
• 1 cup diced tomatoes, canned
• 4 cup baby spinach
• 1 unit yellow onion, diced
• 4 unit garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 2 tbsp tomato paste
• 2 tsp garam masala
• 1 tsp ground cumin
• 0,5 tsp ground turmeric
• 2 tbsp coconut oil
• 1 tbsp lime juice
• 0,25 cup 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 the diced onion and a pinch of salt; sweat for 6-7 minutes until soft and translucent, stirring occasionally.

3. 3

   Stir in the garlic and ginger, cooking 60 seconds until fragrant.

4. 4

   Add the tomato paste, garam masala, ground cumin, and turmeric. Toast the spices for 90 seconds, stirring constantly, until the paste darkens and smells nutty.

5. 5

   Pour in the diced tomatoes and simmer 4 minutes to reduce, mashing lightly with a wooden spoon.

6. 6

   Add the drained chickpeas and coconut milk. Bring to a gentle simmer and cook uncovered for 15 minutes, until the sauce thickens enough to coat the back of a spoon.

7. 7

   Fold in the baby spinach in handfuls, letting each wilt before adding more, about 2 minutes total.

8. 8

   Finish with lime juice and chopped cilantro; taste and adjust salt. Serve hot over basmati rice.