Ingredients
Method
In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes until translucent.
Stir in the minced garlic and grated ginger, cooking for an additional 2 minutes until fragrant.
Add the curry powder, cumin, turmeric, and chili powder to the pot. Stir the spices into the mixture and cook for another minute to release their flavors.
Pour in the canned diced tomatoes and coconut milk, stirring well to combine. Bring the mixture to a gentle simmer.
Add the rinsed chickpeas and season with salt and pepper. Let the curry simmer for about 15-20 minutes, allowing the flavors to meld together.
In the last few minutes of cooking, stir in the fresh spinach until wilted. Adjust seasoning as needed.
Remove from heat and let it sit for a few minutes before serving.
Prep Time, Total Time, Servings: 10 minutes | 35 minutes | 4 servings
- Presentation Tips: Serve the curry over warm cooked rice or with naan. Garnish with fresh cilantro for a pop of color.