Ingredients
Main Ingredients
- 2 teaspoons Vegetable Oil (such as coconut or olive oil)
- 1 cup (135 grams) Yellow Onion, diced (about 1/2 a large onion)
- 1 1/2 teaspoons Cumin, ground
- 1 1/2 teaspoons Garam Masala, ground
- 1/4 teaspoon Red Pepper Flakes (increase by 1/8 tsp for spicy)
- 1 teaspoon Fine Sea Salt (reduce to 3/4 tsp for lower salt)
- 2 tablespoons Tomato Paste
- 1 tablespoon Fresh Grated Garlic (about 3 plump cloves)
- 1 tablespoon Fresh Grated Ginger (about 1 1/2 inch piece)
- 1 can (14 ounces / 411 grams) Diced Tomatoes with juices
- 1 cup (225 grams) Vegetable Broth (reduced sodium)
- 2 cans (15 ounces / 425 grams each) Chickpeas, drained and rinsed (about 3 cups / 525 grams)
- 1 can (13 ounces / 403 grams) Coconut Milk (full fat, unsweetened)
- 4 cups (150 grams) Fresh Baby Spinach, packed and chopped
To Serve
- Basmati Rice
- Fresh Cilantro, chopped
- Tamari sauce for drizzling
Instructions
- Sauté the Aromatics: In a 4-quart Dutch oven or heavy soup pot, heat 2 teaspoons of vegetable oil over medium heat until shimmering. Add 1 cup diced yellow onions and sauté for 5-8 minutes until soft. Lower heat to medium-low, then sprinkle in 1 1/2 teaspoons ground cumin, 1 1/2 teaspoons garam masala, 1/4 teaspoon red pepper flakes, and 1 teaspoon fine sea salt. Stir constantly for about 30 seconds until the spices release their aroma.
- Cook Tomato Paste and Fresh Spices: Add 2 tablespoons tomato paste to the onion and spice mixture. Cook for about one minute, stirring constantly to coat onions evenly. Then add 1 tablespoon fresh grated garlic and 1 tablespoon fresh grated ginger, stirring gently for 30 seconds to blend the flavors without burning.
- Simmer Tomatoes and Broth: Pour in the entire 14-ounce can of diced tomatoes with juices and 1 cup reduced sodium vegetable broth. Bring mixture to a simmer, then reduce heat to low, cover the pot, and let cook for 10 minutes to develop flavors.
- Add Chickpeas and Coconut Milk: Remove the lid, stir in 2 cans drained and rinsed chickpeas and 1 can of full fat unsweetened coconut milk. Increase heat slightly to bring the curry to a gentle simmer and cook uncovered for 3-5 minutes, just to warm through and slightly thicken.
- Wilt the Spinach: Stir in 4 cups packed chopped fresh baby spinach. Cook for 4-5 minutes until the spinach wilts and folds into the curry.
- Adjust Seasoning and Serve: Taste the curry and adjust salt if needed. Serve hot, garnished with chopped fresh cilantro and accompanied by basmati rice and tamari sauce on the side for drizzling.
- Storage: Let the curry cool to room temperature before transferring it to a lidded container. Store in the refrigerator for up to 3 days or freeze for several weeks. Thaw overnight in the fridge and reheat gently on the stovetop.
Notes
- For a spicier curry, increase the red pepper flakes by 1/8 teaspoon.
- Use full-fat coconut milk for a rich and creamy texture; light versions may alter the creaminess.
- Rinsing chickpeas helps reduce excess sodium if using canned.
- This curry pairs beautifully with basmati rice but can also be served with naan or quinoa for variety.
- Leftover curry flavors deepen after resting; it tastes even better the next day.
- To make it gluten-free, verify the tamari sauce used for drizzling is gluten-free certified.
- To store, cool the curry before refrigerating or freezing to maintain texture and flavor.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
- Diet: Vegetarian
