Creamy Chickpea Curry

Ingredients

• 30 oz Canned chickpeas, drained and rinsed
• 14 oz Full-fat coconut milk
• 2 cups Fresh baby spinach
• 1 medium Yellow onion, diced
• 3 cloves Garlic, minced
• 1 tablespoon Fresh ginger, grated
• 1/2 cup Tomato puree
• 2 tablespoons Curry powder
• 1/2 teaspoon Ground turmeric
• 1 tablespoon Coconut oil
• 1 tablespoon Lemon juice
• 1 teaspoon Salt

Instructions

1. 1

   Heat the coconut oil in a large skillet or pot over medium heat.

2. 2

   Add the diced onion and sauté for 5-7 minutes until translucent and slightly golden.

3. 3

   Stir in the minced garlic and grated ginger, cooking for 1 minute until fragrant.

4. 4

   Add the curry powder and turmeric, stirring constantly for 30 seconds to toast the spices.

5. 5

   Pour in the tomato puree, coconut milk, and chickpeas, then stir well to combine.

6. 6

   Bring the mixture to a gentle simmer and let it cook for 10 minutes to thicken the sauce.

7. 7

   Stir in the fresh baby spinach and cook for 2 minutes until just wilted.

8. 8

   Remove from heat, stir in the lemon juice and salt, and serve warm over rice or with naan.