Chickpea Spinach Curry

Ingredients

• 1 tablespoon coconut oil
• 1 yellow onion, diced
• 3 cloves garlic, minced
• 1 tablespoon grated ginger or ginger paste
• 1 tablespoon curry powder
• 1 teaspoon garam masala
• ½ teaspoon turmeric
• ½ teaspoon kosher salt (plus more to taste)
• ½ cup tomato purée (or crushed tomatoes)
• 1 15-oz can full-fat coconut milk
• 2 15-oz cans chickpeas (drained and rinsed)
• 4 large handfuls fresh baby spinach (or 2 cups frozen chopped spinach)
• 1 tsp of cumin
• 1 tablespoon of tomato paste

Directions

• • In a large skillet, heat coconut oil over medium heat. Sauté the onions until softened, about 3 minutes. Add the garlic and grated ginger and continue to sauté another 30 seconds.

• Sprinkle in the curry powder, garam masala, turmeric and kosher salt and stir continuously until the onion mixture is evenly coated. Pour in the tomato purée and continue to mix until well combined and fragrant.
• Pour in the coconut milk and stir until smooth. Bring to a strong simmer, then turn heat down to medium/low and continue to simmer uncovered for 5 minutes.
• Add the chickpeas and simmer for 10 minutes, stirring occasionally (turn the heat back up to medium if needed). Add the spinach and cook for another 5 minutes or until the spinach is wilted. If your skillet has a lid, you can cover it to speed up the wilting process. Season with additional salt to taste, if needed.
• Serve immediately with rice or naan, chopped fresh cilantro and yogurt sauce, if desired. Store any leftovers in a sealed container in the refrigerator and eat within 4 days.