Chickpea Coconut Curry

Ingredients

• 2 tbsp olive oil
• 1 yellow onion, diced
• 3 garlic cloves, minced
• 1 tbsp grated ginger
• 2 tbsp curry powder
• 1 (15-oz) can chickpeas, drained
• 1 (14-oz) can diced tomatoes
• 1 (13.5-oz) can coconut milk
• 2 cups baby spinach
• Juice of 1/2 lime
• Salt to taste
• Cooked basmati rice, to serve

Steps

1. 1Warm olive oil in a deep skillet over medium heat. Add onion and a pinch of salt; cook 5 minutes until soft.
2. 2Stir in garlic, ginger, and curry powder; cook 1 minute until fragrant.
3. 3Add chickpeas, tomatoes, and coconut milk. Simmer for 12–15 minutes, stirring occasionally.
4. 4Wilt in spinach, then finish with lime juice. Season with salt.
5. 5Spoon over basmati rice.