Vegan Chickpea and Spinach Curry

Heat the coconut oil in a large skillet or Dutch oven over medium heat. Add the chopped onion and cook for 5 minutes, or until soft and translucent.

Add the minced garlic and grated ginger to the skillet. Cook for about 1 minute until fragrant, stirring constantly to prevent burning.

Stir in the ground cumin, ground coriander, turmeric, garam masala, and cayenne pepper. Toast the spices for 30 to 45 seconds until aromatic.

Pour in the crushed tomatoes, scraping up any browned bits from the bottom of the pan. Let the mixture simmer for 5 minutes until the tomatoes darken slightly.

Add the drained chickpeas and coconut milk, stirring well to combine. Bring the curry to a gentle simmer, then reduce the heat to medium-low and cook uncovered for 10 minutes to let the flavors meld.

Add the baby spinach in handfuls, stirring gently until wilted into the sauce, about 2 minutes.

Remove the curry from the heat, stir in the fresh lime juice and salt to taste. Serve warm with rice or flatbread.