Coconut Tomato Chickpea Curry

This curry is built for nights when dinner needs to come from the pantry but still taste layered.

Canned chickpeas, crushed tomatoes, coconut milk, ginger, garlic, and spices make a sauce that is rich enough for rice without taking all evening.

The flavor comes from blooming the spices in oil before the tomatoes go in.

That short step wakes up the cumin, coriander, turmeric, and garam masala so the finished curry tastes cooked, not flat.

Spinach goes in at the end because it only needs a minute to wilt.

I like the bowl with rice and lime, but it is also good with warm flatbread or spooned over roasted sweet potatoes.

For something else to cook in the same spirit, try Coconut Chickpea Curry with Spinach or Red Lentil Dal with Spinach.