Creamy Coconut Chickpea Curry with Ginger and Turmeric

Ingredients

• •2 tablespoons coconut oil or olive oil
• •1 medium onion, finely chopped
• •3 garlic cloves, minced
• •1 tablespoon fresh ginger, grated
• •1 teaspoon ground turmeric
• •1 teaspoon ground cumin
• •1 teaspoon ground coriander
• •1/2 teaspoon red pepper flakes (optional)
• •1 15-ounce can diced tomatoes
• •1 15-ounce can full-fat coconut milk
• •2 15-ounce cans chickpeas, drained and rinsed
• •1 teaspoon salt, or to taste
• •1/2 teaspoon black pepper
• •1 cup vegetable stock or water
• •2 cups spinach, washed
• •Juice of 1 lime
• •Fresh cilantro, chopped (for garnish)
• •Cooked rice or flatbread, for serving

Instructions

1. 1

   Heat the coconut oil in a large skillet or pot over medium heat.

2. 2

   Add the chopped onion and sauté for 3-4 minutes until softened.

3. 3

   Stir in the minced garlic, grated ginger, ground turmeric, cumin, coriander, and red pepper flakes (if using). Cook for 1-2 minutes until fragrant.

4. 4

   Mix in the diced tomatoes and cook for another 5 minutes, stirring occasionally.

5. 5

   Pour in the coconut milk and vegetable stock or water. Stir well to combine.

6. 6

   Add the chickpeas, salt, and black pepper. Simmer the curry on low heat for 15 minutes, allowing the flavors to meld together.

7. 7

   Stir in the spinach and lime juice, cooking just until the spinach wilts.

8. 8

   Serve hot over cooked rice or alongside flatbread. Garnish with fresh cilantro.