Creamy Chickpea and Spinach Curry

1Heat oil in a large pan over medium heat.

2Add chopped onion (1) and cook until translucent, about 5 minutes.

3Add minced garlic (3 cloves) and ginger (1 tsp), cook for another minute until fragrant.

4Stir in cumin (1 tsp), coriander (1 tsp), turmeric (1 tsp), cayenne pepper (½ tsp), and garam masala (½ tsp), cook for 1-2 minutes to toast the spices.

5Add sliced mushrooms (1 cup) and cook until they release their juices, about 5 minutes.

6Pour in coconut milk (1 can) and tinned tomatoes (1 can), bring to a simmer.

7Add drained and rinsed chickpeas (1 can), simmer for 10-15 minutes to allow flavors to meld.

8Stir in spinach (2 cups) and cook until wilted, about 3-5 minutes.

9Season with salt and pepper to taste.

10Garnish with fresh cilantro before serving.

11Serve hot over rice or with naan bread.