“Rich, warming, and deeply spiced. A restaurant-quality curry made entirely from pantry staples.”
1Ingredients
2Instructions
Heat oil in a large skillet or deep pan over medium heat. Add diced onion and cook 4–5 minutes until soft and translucent.
Add minced garlic, grated ginger, curry powder, and garam masala. Cook 1 minute, stirring constantly, until spices are incredibly fragrant.
Pour in diced tomatoes (with juices) and coconut milk. Stir well to combine.
Add chickpeas to the pan. Bring to a simmer, then reduce heat to low and cook 10 minutes to allow flavors to develop and sauce to thicken slightly.
Stir in fresh spinach and let it cook 2 minutes until fully wilted.
Season with salt to taste and serve hot over basmati rice or with warm naan bread.
For an even thicker, creamier curry, use a potato masher to lightly mash about a quarter of the chickpeas directly in the pan while it simmers.
