Creamy Coconut Chickpea Curry

This curry reminds me of the first meal I cooked after moving to San Diego. I was broke, had a tiny apartment kitchen, and a can of chickpeas I’d bought on sale. I threw together whatever spices I had, added some coconut milk, and somehow created magic. Six years later, it’s still my comfort food — the recipe I make when I need a hug in bowl form.

Ingredients

• 2 cans (15 oz each) chickpeas, drained
• 1 can (14 oz) full-fat coconut milk
• 1 can (14 oz) diced tomatoes
• 3 cups fresh spinach
• 1 large onion, diced
• 4 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 2 tbsp curry powder
• 1 tsp garam masala
• 1 tsp turmeric
• ½ tsp cumin
• 2 tbsp coconut oil
• Salt to taste
• Fresh cilantro
• Cooked basmati rice for serving

Instructions

1. Sauté aromatics: Heat coconut oil, cook onion until soft (5 min). Add garlic and ginger, cook 1 min more.
2. Add spices: Stir in curry powder, garam masala, turmeric, cumin. Toast 30 seconds until fragrant.
3. Build curry: Add diced tomatoes and coconut milk. Stir well to combine.
4. Simmer: Add chickpeas. Simmer 15-20 minutes until sauce thickens.
5. Add greens: Stir in spinach, cook until wilted (2 min).
6. Serve: Over fluffy basmati rice, topped with fresh cilantro.