15-Minute Quick Chickpea and Spinach Coconut Curry

1.Heat the coconut oil in a large pot or deep skillet over medium heat.

2.Add the chopped onion and sauté for 3-4 minutes until softened and translucent.

3.Add the minced garlic and grated ginger to the pot. Cook for 1 minute until fragrant, stirring constantly to prevent burning.

4.Stir in the curry powder, cumin, turmeric, and cayenne pepper (if using). Cook the spices for about 30 seconds, stirring constantly, until aromatic.

5.Pour in the can of diced tomatoes (with their juice) and the full-fat coconut milk. Stir well to combine with the spices.

6.Bring the mixture to a gentle simmer. Add the rinsed and drained chickpeas, salt, and pepper. Let it simmer uncovered for 5 minutes, allowing the flavors to meld.

7.Stir in the fresh spinach in batches. Continue stirring until all the spinach has wilted completely into the sauce, which should take about 2-3 minutes.

8.Taste the curry and adjust salt or spice levels as needed.

9.Serve immediately over pre-cooked rice or quinoa. Garnish with fresh cilantro, if desired.