A wholesome, flavorful dish with a delightful mix of aromatic spices and a velvety coconut milk base. This vegetarian curry is perfect for a quick weeknight dinner or a satisfying lunch.
Ingredients
Scale:
1 tsp cumin seeds
1 tsp ground coriander
1 tsp turmeric powder
1/2 tsp red chili powder (adjust to taste)
Salt, to taste
1 can (15 oz) chickpeas, drained and rinsed
1 can (13.5 oz) coconut milk
1 cup diced tomatoes (fresh or canned)
1 medium onion, finely chopped
3 cloves garlic, minced
1-inch piece ginger, grated
1 cup spinach (fresh or frozen)
2 tbsp vegetable oil (or coconut oil)
Fresh cilantro, chopped (for garnishing)
Lime wedges (for garnishing)
Instructions
Heat the oil in a large skillet or pot over medium heat. Add the cumin seeds and sauté for about 30 seconds until they become fragrant.
Add the chopped onion to the skillet. Cook for 5-7 minutes until the onion is translucent and slightly golden.
Stir in the minced garlic and grated ginger. Sauté for another 1-2 minutes until aromatic.
Add the ground coriander, turmeric, and red chili powder. Mix well and cook for an additional minute.
Pour in the diced tomatoes and cook for 3-4 minutes until the mixture simmers and thickens slightly.
Add the chickpeas and coconut milk, stirring to combine. Bring to a gentle simmer.
Let the curry cook for about 10 minutes on low heat. Stir occasionally.
If using fresh spinach, stir it in for the last 2-3 minutes of cooking until wilted.
Season with salt to taste and adjust the seasoning according to your preference.
Remove from heat and garnish with chopped cilantro and lime wedges before serving.
