Ingredients:

  • 2 tbsp neutral oil
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 1 small green chili, seeded and minced
  • 1 tbsp curry powder
  • 1 tsp ground cumin
  • 1/2 tsp ground turmeric
  • 1 tsp garam masala
  • 2 cans (15 oz each) chickpeas, drained and rinsed
  • 1 can (14.5 oz) crushed tomatoes
  • 1 can (13.5 oz) full-fat coconut milk
  • 1 tsp salt
  • 3 cups fresh baby spinach
  • 1 tbsp fresh lime juice
  • 1/4 cup fresh cilantro, chopped

Instructions:

  1. Heat the oil over medium heat in a large skillet or Dutch oven. Add the diced onion and sauté for 5–7 minutes until translucent and starting to turn a soft gold.
  2. Stir in the minced garlic, grated ginger, and green chili, cooking for another 60 seconds until fragrant.
  3. Lower the heat slightly and stir in the curry powder, cumin, and turmeric. Toast the spices for 30–60 seconds.
  4. Pour in the crushed tomatoes and stir well, scraping the bottom of the pan. Simmer for 3–5 minutes until the tomato paste deepens in color.
  5. Stir in the drained chickpeas and full-fat coconut milk. Bring to a gentle simmer for 10–12 minutes, stirring occasionally, until the sauce thickens.
  6. Stir in the garam masala and salt. Fold in the baby spinach and stir just until wilted.
  7. Remove from heat and stir in the lime juice and fresh cilantro.