Quick Chickpea and Spinach Curry with Coconut Milk

This quick chickpea and spinach curry is my go-to for those busy weeknights when I crave something comforting and flavorful but don't have a lot of time. It's incredibly simple to make, and the combination of creamy coconut milk, tender chickpeas, and fresh spinach is just divine. Even if you're new to cooking, you'll find this recipe to be incredibly forgiving and rewarding.

Ingredients

• 1 tablespoon olive oil or coconut oil
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 1 tablespoon grated fresh ginger
• 1 teaspoon curry powder
• 1/2 teaspoon ground cumin
• 1/4 teaspoon turmeric powder
• 1/4 teaspoon cayenne pepper (optional, for heat)
• 1 (13.5 ounce) can full-fat coconut milk
• 1 (15 ounce) can chickpeas, rinsed and drained
• 5 ounces fresh spinach
• Salt and black pepper to taste
• Cooked rice or naan, for serving

Instructions

1. Heat the olive oil in a large saucepan or pot over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes.
2. Stir in the minced garlic and grated ginger and cook for another minute until fragrant.
3. Add the curry powder, cumin, turmeric, and cayenne pepper (if using). Stir well and cook for 30 seconds until the spices are fragrant.
4. Pour in the coconut milk and bring to a gentle simmer, scraping up any browned bits from the bottom of the pan.
5. Add the rinsed and drained chickpeas to the pot. Stir to combine and let it simmer for 5 minutes to allow the flavors to meld.
6. Stir in the fresh spinach a handful at a time, allowing it to wilt before adding more. Cook until all the spinach is wilted, about 2-3 minutes.
7. Season the curry with salt and black pepper to taste.
8. Serve hot over cooked rice or with naan bread.