Golden Chickpea & Spinach Coconut Curry

Ingredients

• 2 tablespoons coconut oil or olive oil
• 1 large yellow onion, finely diced
• 4 cloves garlic, minced
• 1.5 tablespoons fresh ginger, finely grated
• 1 tablespoon ground cumin
• 1 tablespoon ground coriander
• 1 teaspoon ground turmeric
• 1 teaspoon garam masala
• 1/2 teaspoon chili powder or red pepper flakes
• 1 teaspoon kosher salt, to taste
• 1 can (14 ounces) diced tomatoes with juices
• 2 cans (15 ounces each) chickpeas, rinsed and drained
• 1 can (14 ounces) full-fat coconut milk
• 4 cups fresh baby spinach, packed
• 2 tablespoons fresh lemon juice
• 1/4 cup chopped fresh cilantro (coriander)
• Cooked basmati rice or warm naan, for serving

• 30ml coconut oil or olive oil
• 1 large brown onion, finely diced
• 4 garlic cloves, minced
• 20g fresh ginger root, grated
• 7g ground cumin
• 7g ground coriander
• 3g ground turmeric
• 3g garam masala
• 1g chili powder
• 6g kosher salt
• 400g canned diced tomatoes
• 800g canned chickpeas, rinsed and drained
• 400ml canned full-fat coconut milk
• 120g fresh baby spinach leaves
• 30ml fresh lemon juice
• 15g fresh coriander leaves, chopped
• Basmati rice or naan, to serve

Instructions

1. Sauté Aromatics

   Heat coconut oil in a large deep skillet or Dutch oven over medium heat. Add diced onion and cook for 5 to 6 minutes until soft and translucent. Add minced garlic and grated ginger; cook for 1 minute until fragrant.

   Texture Cue Onions are tender and sweet with no browning.

2. Toast the Spices

   Add ground cumin, coriander, turmeric, garam masala, chili powder, and salt. Cook, stirring constantly, for 1 minute until the spices are toasted and fragrant.

   Visual Cue Aromatics turn deep golden-yellow and release warm spice aroma.

3. Add Tomatoes and Coconut Milk

   Pour in diced tomatoes with their juices, drained chickpeas, and full-fat coconut milk. Stir well, scraping up any spices from the pan bottom. Bring to a gentle simmer.

   Visual Cue Sauce turns a rich, creamy golden-orange.

4. Simmer and Mash

   Simmer uncovered over medium-low heat for 12 to 15 minutes, stirring occasionally. Use a potato masher or back of a wooden spoon to crush about a quarter of the chickpeas against the side of the pot to thicken the sauce.

   Texture Cue Curry thickens into a hearty, spoon-coating texture.

5. Wilt Spinach & Finish

   Add the fresh baby spinach in two batches, stirring for 2 minutes until just wilted. Turn off heat. Stir in fresh lemon juice and fresh cilantro. Taste and add more salt if needed.

   Visual Cue Bright green spinach ribbons throughout golden curry.

6. Serve

   Ladle into warm bowls over steamed basmati rice. Serve with warm garlic naan or roti.

   Texture Cue Creamy, spiced coconut gravy with tender chickpeas and soft spinach.