Spiced Chickpea and Spinach Curry

Ingredients & Substitutes

Instructions

1. 1

   Heat 1 tablespoon of vegetable oil in a large pot or Dutch oven over medium heat.

2. 2

   Add 1 large finely chopped onion and sauté for 5-7 minutes until softened and translucent.

3. 3

   Stir in 3 minced cloves of garlic, 1 inch of grated fresh ginger, and 1 finely chopped green chili, cooking for 1 minute until fragrant.

4. 4

   Add 1 teaspoon of cumin powder, 1.5 teaspoons of coriander powder, and 0.5 teaspoon of turmeric powder, stirring for 30 seconds until aromatic.

5. 5

   Pour in 1 (14.5 oz) can of undrained diced tomatoes and cook for 5 minutes, mashing occasionally with the back of a spoon.

6. 6

   Add 2 (15 oz) cans of rinsed and drained chickpeas along with 1 (13.5 oz) can of full-fat coconut milk, bringing the mixture to a gentle simmer.

7. 7

   Stir in 5 ounces of roughly chopped fresh spinach, 0.5 teaspoon of garam masala, and 0.75 teaspoon of salt, cooking for 3-5 minutes until the spinach wilts and the curry thickens slightly.

8. 8

   Garnish the curry with 0.25 cup of fresh chopped cilantro before serving.