Hearty Coconut Chickpea and Spinach Curry

• 1 tablespoon coconut oil or olive oil
• 1 medium onion, finely chopped
• 3 garlic cloves, minced
• 1 tablespoon fresh ginger, grated
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 1 teaspoon turmeric powder
• 1 teaspoon garam masala
• 1/4 teaspoon cayenne pepper (optional, adjust to taste)
• 1 (14 oz) can diced tomatoes
• 2 (15 oz) cans 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, chopped (for garnish)
• Cooked basmati rice or naan bread, for serving

Instructions

1. Heat the coconut oil in a large skillet or saucepan over medium heat. Add the chopped onion and sauté for 5–7 minutes until softened 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 ground cumin, coriander, turmeric, garam masala, and cayenne pepper (if using). Cook the spices with the onion mixture for 1 minute to release their aroma, stirring constantly to prevent burning.
4. Pour in the canned diced tomatoes with their juice. Simmer the mixture, stirring occasionally, for about 5 minutes until the tomatoes break down and thicken slightly.
5. Add the drained chickpeas and coconut milk to the tomato-spice mixture. Stir well to combine. Bring to a gentle simmer and cook uncovered for 10 minutes, allowing the sauce to thicken and flavors to meld.
6. Add the chopped fresh spinach to the curry, stirring until the spinach wilts evenly into the sauce (about 2–3 minutes). Season with salt to taste.
7. Remove from heat. Serve the curry hot, garnished with fresh cilantro over cooked basmati rice or with warm naan bread.
8. Optional: For extra creaminess, stir in a tablespoon of almond butter or cashew cream before serving.

Chef tips

• Use full-fat coconut milk for a creamier curry; light coconut milk will result in a thinner sauce.
• If fresh spinach is unavailable, frozen chopped spinach can be substituted—just thaw and drain excess water before adding.
• Adjust the cayenne pepper to control heat level, or omit it entirely for a kid-friendly mild curry.
• This curry reheats well and flavors improve after a day, making it a great meal prep option.