Creamy Coconut Chickpea & Spinach Vegan Curry

• 1 tablespoon coconut oil or neutral oil
• 1 medium onion, finely chopped
• 3 garlic cloves, minced
• 1 tablespoon freshly grated ginger
• 2 teaspoons Garam Masala
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper (optional, reduce for kids)
• 1 (14 oz) can diced tomatoes, undrained
• 1 (15 oz) can chickpeas, drained and rinsed
• 1 (14 oz) can full-fat coconut milk
• 5 cups fresh spinach leaves, roughly chopped
• Salt to taste
• Fresh cilantro leaves for garnish (optional)
• Cooked basmati rice or naan bread, for serving

Instructions

1. Heat coconut oil in a large skillet or saucepan over medium heat. Add the chopped onion and sauté until softened and golden, about 5-6 minutes.
2. Add the minced garlic and grated ginger to the pan and cook for 1-2 minutes until fragrant, stirring frequently to prevent burning.
3. Stir in the Garam Masala, turmeric, cumin, smoked paprika, and cayenne pepper (if using). Cook the spices with the onion mixture for about 1 minute to bloom their flavors.
4. Pour in the canned diced tomatoes with their juice, stirring well. Simmer for 5-7 minutes until the tomatoes break down slightly and sauce thickens.
5. Add the chickpeas and coconut milk to the pot. Stir to combine and bring to a gentle simmer. Let cook uncovered for 12-15 minutes, stirring occasionally, until the curry thickens.
6. Add the chopped spinach to the curry and stir until the leaves wilt, about 2-3 minutes. Season with salt to taste and adjust spices if desired.
7. Remove the curry from heat. Garnish with fresh cilantro leaves if using.
8. Serve hot over cooked basmati rice or with warm naan bread for a complete meal.

Chef tips

• For a nut-free option, use coconut oil or vegetable oil instead of ghee or butter.
• If fresh spinach is not available, frozen spinach works—add it in step 6 and let it cook until heated through.
• Adjust the cayenne pepper according to your family's spice tolerance; omit for a milder curry suitable for kids.
• Leftovers store well in an airtight container in the fridge for up to 3 days and reheat gently on the stove or microwave.