Coconut Curry with Chickpeas and Spinach

A creamy, fragrant vegan curry with chickpeas and wilted spinach in a rich coconut milk sauce. Naturally gluten-free, full of plant-based protein, and ready in 30 minutes.

Ingredients

• •2 cans (400g each) chickpeas, rinsed
• •1 can (400ml) coconut milk
• •1 can (400g) diced tomatoes
• •3 cups baby spinach
• •1 onion, diced
• •3 cloves garlic, minced
• •1 teaspoon fresh ginger, grated
• •1.5 teaspoons garam masala
• •1 teaspoon cumin
• •1/2 teaspoon turmeric
• •1 tablespoon coconut oil or vegetable oil
• •Salt, to taste
• •Basmati rice and fresh cilantro, for serving

Instructions

1. 1. Heat oil in a large pan over medium heat. Cook onion for 5 minutes until soft. Add garlic and ginger and cook for 1 minute.
2. 2. Add garam masala, cumin, and turmeric. Stir and cook for 1 minute until very fragrant.
3. 3. Pour in diced tomatoes and stir. Cook for 3 minutes. Add chickpeas and coconut milk and stir well.
4. 4. Simmer uncovered for 12–15 minutes until the sauce thickens. Season with salt.
5. 5. Stir in baby spinach in large handfuls until wilted. Serve over basmati rice with fresh cilantro.