A unique blend of Thai coconut milk and Indian garam masala with protein-rich chickpeas.
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Heat the coconut oil in a large skillet or pot over medium heat.
Add the diced onion and sauté for 5 minutes until translucent and soft.
Stir in the minced garlic, ginger, red curry paste, garam masala, and turmeric; cook for 2 minutes until fragrant.
Pour in the coconut milk and stir well to combine with the spice paste.
Add the chickpeas to the pot and bring the mixture to a gentle simmer.
Reduce heat to low and let the curry simmer for 10-12 minutes to allow flavors to meld.
Stir in the fresh spinach until wilted, then remove from heat.
Finish by stirring in the lime juice and garnishing with fresh cilantro before serving over rice.
