Quick Chickpea And Spinach Coconut Curry

Ingredients

• 2 cans (15oz) Canned chickpeas, drained and rinsed
• 1 can (14oz) Full-fat coconut milk
• 5 ounces Fresh baby spinach
• 1 medium Yellow onion, diced
• 3 cloves Garlic, minced
• 1 tablespoon Fresh ginger, grated
• 2 tablespoons Yellow curry powder
• 0.5 teaspoon Turmeric powder
• 1 tablespoon Vegetable oil
• 0.5 cup Vegetable broth
• 1 tablespoon Lime juice
• 1 to taste Salt and black pepper

Instructions

1. 1

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

2. 2

   Add the diced onion and sauté for 5 minutes until translucent and soft.

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 chickpeas, coconut milk, and vegetable broth, stirring to combine.

6. 6

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

7. 7

   Stir in the fresh spinach a handful at a time until it is completely wilted into the curry.

8. 8

   Remove from heat, stir in the lime juice, and season with salt and pepper before serving over rice.