A flavorful curry simmered with chickpeas, coconut milk, spices, and fresh vegetables in one pot.
# Components:
→ Vegetables
01 - 1 medium yellow onion, diced
02 - 2 cloves garlic, minced
03 - 1-inch piece fresh ginger, grated
04 - 1 medium red bell pepper, diced
05 - 2 cups baby spinach, roughly chopped
06 - 1 medium carrot, diced (optional)
→ Legumes
07 - 2 cans (15 oz each) chickpeas, drained and rinsed
→ Liquids
08 - 1 can (14 oz) coconut milk, full-fat or light
09 - 1 cup vegetable broth
10 - 1 can (14 oz) diced tomatoes
→ Spices & Seasonings
11 - 2 tbsp curry powder
12 - 1 tsp ground cumin
13 - 1/2 tsp ground turmeric
14 - 1/2 tsp smoked paprika
15 - 1/2 tsp chili flakes (optional)
16 - 1 tsp salt, or to taste
17 - 1/4 tsp black pepper
→ Oil
18 - 2 tbsp coconut oil or olive oil
→ To Serve
19 - Fresh cilantro, chopped
20 - Lime wedges
21 - Cooked rice or naan (optional)
# Method:
01 - Heat the coconut oil in a large pot or Dutch oven over medium heat. Add the diced onion and cook for 3 to 4 minutes until translucent.
02 - Incorporate minced garlic, grated ginger, and diced red bell pepper, cooking for 2 minutes until fragrant.
03 - Stir in curry powder, ground cumin, turmeric, smoked paprika, chili flakes (if desired), salt, and black pepper. Cook while stirring for 1 minute to release their aromas.
04 - Add diced tomatoes, coconut milk, vegetable broth, drained chickpeas, and diced carrot if using. Mix thoroughly.
05 - Bring the mixture to a gentle simmer, then reduce heat to low. Cover the pot and cook for 15 minutes, stirring occasionally.
06 - Stir in chopped baby spinach and simmer uncovered for another 2 to 3 minutes until the greens wilt and curry thickens slightly.
07 - Taste and modify salt or spices as needed. Serve hot with fresh cilantro and lime wedges, accompanied by rice or naan if preferred.
