Creamy Coconut Vegan Curry with Chickpeas and Spinach

• 1 tablespoon coconut oil (or any neutral oil)
• 1 medium onion, finely chopped
• 3 garlic cloves, minced
• 1 tablespoon fresh ginger, grated
• 1 tablespoon curry powder
• 1 teaspoon ground cumin
• 1/2 teaspoon turmeric powder
• 1 can (14 oz) diced tomatoes
• 1 can (14 oz) coconut milk (full fat for creaminess)
• 1 can (15 oz) chickpeas, drained and rinsed
• 4 cups fresh spinach leaves
• Salt to taste
• Fresh cilantro for garnish (optional)
• Cooked rice or naan bread, to serve

Instructions

1. Heat coconut oil in a large skillet or saucepan over medium heat. Add the finely chopped onion and sauté for 5 minutes until soft and translucent.
2. Add the minced garlic and grated ginger to the pan and cook for another 1-2 minutes until fragrant, stirring frequently to avoid burning.
3. Stir in the curry powder, ground cumin, and turmeric powder. Cook the spices with the onion mixture for 1 minute to bloom the flavors.
4. Pour in the diced tomatoes with their juices and coconut milk. Stir well to combine all ingredients. Bring the mixture to a gentle simmer.
5. Add the chickpeas to the curry sauce, stirring them into the sauce. Let the curry simmer uncovered for 10 minutes, stirring occasionally, allowing it to thicken and flavors to meld.
6. Add the fresh spinach leaves and cook for 2-3 minutes until wilted and evenly distributed throughout the curry. Season with salt to taste.
7. Remove the curry from heat. Garnish with fresh cilantro if desired and serve hot over cooked rice or with warm naan bread.

Chef tips

• Use full-fat coconut milk for a richer and creamier curry; light coconut milk can be used for a lower-fat option, but the sauce will be less creamy.
• If fresh spinach is unavailable, frozen spinach (thawed and drained) can be used, but add it a bit earlier to cook through properly.
• Customize spice level by adjusting curry powder amount; for a milder dish, reduce curry powder or add a pinch of sugar to balance flavors.
• To save time, use pre-minced garlic and grated ginger from a jar available at most supermarkets.