Coconut Chickpea Curry
A creamy curry built on coconut milk, chickpeas, and aromatic spices. Simmered until flavors meld, served over rice or with flatbread.
Ingredients
Method
Dice the onion, mince the garlic and fresh ginger, and measure the spices.
Heat coconut oil in a large pot over medium heat.
Add diced onion and sauté for 5 minutes until softened and translucent.
Stir in garlic and ginger; cook for 1 minute until fragrant.
Add garam masala, cumin, and turmeric; stir constantly for 30 seconds to bloom the spices.
Pour in coconut milk and vegetable broth; bring to a gentle simmer.
Add drained chickpeas and stir to combine.
Reduce heat to low and simmer uncovered for 15 minutes, stirring occasionally.
Fold in spinach (or chard) and cook for 3–4 minutes until wilted.
Stir in lime juice and adjust salt to taste.
Ladle into bowls or serve over basmati rice, jasmine rice, or with warm flatbread; garnish with fresh cilantro.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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