Creamy Vegan Chickpea and Spinach Curry

• 1 tablespoon coconut oil or vegetable 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
• 1/4 teaspoon cayenne pepper (optional, adjust for kids)
• 1 can (14 oz) diced tomatoes
• 1 can (14 oz) coconut milk, full fat for creaminess
• 2 cans (15 oz each) chickpeas, drained and rinsed
• 5 cups fresh spinach, roughly chopped
• Salt to taste
• Fresh cilantro, chopped (optional garnish)
• Cooked basmati rice or naan, to serve

Instructions

1. Heat the coconut oil in a large skillet or saucepan over medium heat. Add the chopped onion and cook for 5-6 minutes until soft and translucent.
2. Add the minced garlic and grated ginger, cooking for another 1-2 minutes until fragrant but not browned.
3. Stir in the curry powder, cumin, turmeric, and cayenne pepper (if using). Toast the spices with the onion mixture for 1 minute, stirring continuously to avoid burning.
4. Pour in the diced tomatoes with their juices and simmer for 5 minutes, stirring occasionally until the mixture thickens slightly.
5. Stir in the coconut milk and chickpeas. Bring to a gentle simmer, cover partially, and cook for 15 minutes, allowing flavors to meld and the sauce to thicken.
6. Add the chopped spinach in batches, stirring until wilted and combined into the curry. Cook for an additional 2-3 minutes. Season with salt to taste.
7. Remove from heat and garnish with fresh cilantro if desired. Serve warm over cooked basmati rice or with naan bread.

Chef tips

• For a milder flavor suitable for kids, omit or reduce the cayenne pepper.
• If fresh spinach is unavailable, frozen spinach can be used; just thaw and drain excess water before adding.
• To make this curry gluten-free, serve it with rice or gluten-free flatbread instead of naan.
• Leftovers keep well in the fridge for up to 3 days and taste great reheated; the flavors deepen over time.