Coconut Chickpea Curry with Spinach
By Recipes Worth Cooking Test Kitchen

Prep Time: 10 minutes
Cook Time: 25 minutes
Servings: 4
Difficulty: Easy
Cuisine: Indian-inspired

Description:
A pantry-friendly chickpea curry with coconut milk, tomatoes, warm spices, and spinach for a comforting vegan dinner.

Ingredients:
- 3.00 Clove garlic
- 4.00 Cup baby spinach
- 1.00 Cup yellow onion
- 1.00 Teaspoon ground cumin
- 1.00 Tablespoon lime juice
- 1.00 Tablespoon coconut oil
- 1.00 Tablespoon ginger
- 2.00 Tablespoon curry powder
- 1.00 Cup crushed tomatoes
- 2.00 Can chickpeas
- 1.00 Can coconut milk

Instructions:
<ol><li>Warm the coconut oil in a wide saucepan over medium heat. Add the onion and cook for 5 to 6 minutes, until softened.</li><li>Stir in the garlic and ginger for 30 seconds, then add the curry powder, cumin, and 1 teaspoon salt.</li><li>Add the crushed tomatoes and cook for 3 minutes, stirring until the mixture thickens slightly.</li><li>Add the chickpeas and coconut milk. Simmer for 12 to 15 minutes, until the sauce is creamy and coats the chickpeas.</li><li>Fold in the spinach by handfuls until wilted.</li><li>Finish with lime juice and adjust salt before serving with rice or flatbread.</li></ol>

Notes:
<ul><li>Full-fat coconut milk gives the best texture.</li><li>If the sauce gets too thick, add water or broth 2 tablespoons at a time.</li><li>The curry keeps well for 4 days and thickens as it rests.</li></ul>

Source: https://recipesworthcooking.com/coconut-chickpea-curry-spinach/export/