Warming Chickpea Curry
Ingredients
- 1 tablespoon coconut or neutral-flavored oil
- 1 medium yellow onion, diced
- 2 cloves garlic, finely chopped
- 2 teaspoons finely chopped fresh ginger
- 1 teaspoon curry powder
- 1/2 teaspoon turmeric
- 1 teaspoon coriander
- 1 teaspoon cumin
- 1/2 cup full-fat coconut milk
- 1 cup fresh baby spinach leaves, loosely packed
- 1 teaspoon lime juice
- 1/4 cup cilantro leaves, roughly chopped, plus more for garnishing
Preparation
Heat the oil in large skillet over medium heat
Add the onion, salt lightly, and sauté for 8 to 10 minutes, stirring occasionally, or until the onion is very soft and translucent
Add the garlic and ginger, and sauté for an additional minute or so
Add the spices and sauté, stirring constantly, for 30 seconds or until aromatic
Add the crushed tomatoes, chickpeas, coconut milk and bring to a very low simmer
Cook for 10 to 15 minutes
Add the spinach leaves and stir to combine
The heat of the mixture will wilt the spinach fairly quickly
Stir in the lime juice and chopped cilantro
Season to taste with salt and pepper
Enjoy
