Festive Indian Chickpea and Spinach Curry

1.Heat the vegetable oil in a large pot over medium heat.

2.Add the chopped onion and sauté until translucent, about 5 minutes.

3.Stir in the minced garlic and grated ginger, cooking for another 2 minutes until fragrant.

4.Add the ground cumin, ground coriander, turmeric powder, and garam masala, stirring well to coat the onions and release the spices' aromas, about 1 minute.

5.Pour in the diced tomatoes with their juices, and bring the mixture to a simmer, cooking for 5 minutes to thicken slightly.

6.Add the drained chickpeas and stir to combine, cooking for another 5 minutes.

7.Pour in the coconut milk, stirring well to incorporate, and let the curry simmer for 10 minutes, allowing the flavors to meld together.

8.Add the chopped spinach and cook until wilted, about 3-4 minutes.

9.Season with salt and black pepper to taste, and stir in the lime juice for a fresh kick.

10.Serve hot, garnished with fresh cilantro.