Creamy Coconut Chickpea Curry

Instructions

1. 1

   Heat oil in a large pan over medium heat. Add diced onion and cook for 5 minutes until softened and translucent.

2. 2

   Add minced garlic and grated ginger to the pan. Sauté for 1-2 minutes until fragrant, stirring constantly to prevent burning.

3. 3

   Add curry powder, cumin, coriander, turmeric, and cayenne pepper. Toast the spices for 30 seconds while stirring to release their aromas.

4. 4

   Pour in the diced tomatoes with their juice. Stir well and let simmer for 5 minutes to allow the flavors to meld.

5. 5

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

6. 6

   Season with salt and let the curry simmer for 10-12 minutes, stirring occasionally, until the sauce thickens slightly.

7. 7

   Add the fresh spinach and stir until wilted, about 2 minutes.

8. 8

   Remove from heat and stir in the lime juice. Taste and adjust seasoning if needed.

9. 9

   Garnish with fresh cilantro and serve hot with rice, naan bread, or flatbread.