Ingredients:

  • 2 Tbsp Neutral Oil
  • 1 large Yellow Onion, finely chopped
  • 4 cloves Garlic, minced
  • 1 Tbsp Fresh Ginger, grated
  • 1 tsp Ground Cumin
  • 1 tsp Ground Coriander
  • 1/2 tsp Turmeric Powder
  • 1/4 to 1/2 tsp Red Pepper Flakes (or Cayenne Pepper)
  • 1 (14.5 oz) can Diced Tomatoes, undrained
  • 1 (13.5 oz) can Full-Fat Coconut Milk
  • 2 (15 oz) cans Chickpeas (Garbanzo Beans), rinsed and drained
  • 1 tsp Garam Masala
  • 1 Tbsp Fresh Lime Juice
  • 2 large handfuls Fresh Spinach (optional)
  • 1/2 cup Vegetable Broth (or water, for thinning if needed)
  • Salt and Freshly Ground Black Pepper, to taste
  • 1/4 cup Fresh Cilantro, chopped (for garnish)

Instructions:

  1. Heat the oil in a large, deep frying pan or Dutch Oven over medium heat. Add the chopped onion and sauté gently for 5-7 minutes until softened and translucent.
  2. Add the minced garlic and grated ginger. Cook for 1 minute until fragrant. Stir in the cumin, coriander, turmeric, and chili flakes. Cook for 30 seconds, stirring constantly, until the spices are deeply aromatic (blooming the spices).
  3. Pour in the diced tomatoes (with their juice). Bring to a gentle simmer, scraping up any browned bits from the bottom of the pan. Let this simmer uncovered for 5 minutes to reduce slightly.
  4. Stir in the full-fat coconut milk and the rinsed chickpeas. Add 1/2 teaspoon of salt. Bring the mixture just to a gentle simmer—do not let it boil rapidly once the coconut milk is added.
  5. Reduce the heat to low, cover loosely, and let it gently bubble for 10 minutes, allowing the flavours to marry.
  6. Stir in the Garam Masala, fresh lime juice, and the fresh spinach (if using). Stir until the spinach has wilted completely (about 1-2 minutes). Check seasoning and adjust salt/pepper as needed. If the curry is too thick, add a splash of vegetable broth.
  7. Dish immediately into bowls, garnished generously with fresh cilantro, and serve hot with rice or naan.