Ingredients:
- 1 tablespoon coconut oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 teaspoons curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground turmeric
- 1 teaspoon paprika
- 1 can (14 ounces) diced tomatoes
- 1 can (14 ounces) coconut milk
- 2 cups cooked chickpeas (or 1 can, drained and rinsed)
- 1 cup vegetable broth
- 2 cups fresh spinach leaves
- Salt and pepper to taste
- Fresh cilantro, for garnish (optional)
- Cooked basmati rice, for serving
Instructions:
1. Heat the coconut oil in a large pan over medium heat. Add the chopped onion and cook until it becomes translucent, stirring occasionally.
2. Add the minced garlic and grated ginger to the pan and sauté for another minute until fragrant.
3. In a small bowl, combine the curry powder, cumin, turmeric, and paprika. Stir the spice mixture into the pan, coating the onions, garlic, and ginger evenly.
4. Pour in the diced tomatoes with their juices and stir well to combine with the spices. Cook for a few minutes until the tomatoes start to soften.
5. Add the coconut milk and vegetable broth to the pan, stirring to combine all the ingredients. Bring the mixture to a simmer and let it cook for about 10 minutes to allow the flavors to meld together.
6. Add the cooked chickpeas to the pan and stir them into the curry sauce. Simmer for an additional 5 minutes.
7. Toss in the fresh spinach leaves and gently stir them into the curry until they wilt.
8. Season with salt and pepper to taste.
9. Remove the pan from heat. Serve the chickpea curry over cooked basmati rice.
10. Garnish with fresh cilantro, if desired, for an extra burst of flavor and freshness.
Note: Feel free to customize this recipe by adding other vegetables such as bell peppers, carrots, or peas. Adjust the spices according to your preference to make it milder or spicier. Enjoy the delightful flavors of this vegan chickpea curry as a satisfying and nourishing meal!
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