Healthy & Hearty Coconut Chickpea Curry

Good

% Daily Values based on a 2,000 calorie diet

Step 1

MAke the rice

Step 2

Heat the olive oil (or coconut oil) in a large Dutch oven or deep pot over medium heat.

Step 3

Add the chopped onion and cook, stirring occasionally, until softened and translucent, about 5-7 minutes.

Step 4

Add the minced garlic, grated ginger, and minced green chili. Cook for another 1-2 minutes until fragrant, being careful not to burn the garlic

Step 5

Add the curry powder, cumin, coriander, turmeric, cayenne, and cinnamon (if using) to the pot.

Step 6

Stir constantly for about 30-60 seconds, allowing the spices to become fragrant. This step is crucial for deepening the flavor of the curry. If the pan gets too dry, add a tiny splash of water or broth to prevent burning.

Step 7

Pour in the can of diced tomatoes (undrained). Stir well, scraping up any browned bits from the bottom of the pot. Bring to a gentle simmer and cook for about 5 minutes, allowing the tomatoes to break down slightly and their raw flavor to cook out.

Step 8

Stir in the coconut milk and the rinsed, drained chickpeas.

Step 9

Season with salt and black pepper. Bring the mixture to a gentle simmer.

Step 10

Reduce heat to low, cover the pot, and let it simmer for 15-20 minutes. This allows the flavors to meld and the chickpeas to absorb the rich curry sauce. Stir occasionally to prevent sticking.

Step 11

Stir in spinach. Adjust seasoning as necessary