Ingredients:

  • 1 medium yellow onion, finely diced (150g)
  • 3 cloves garlic, minced (15g)
  • 1 tbsp fresh ginger, grated (15g)
  • 2 cups fresh baby spinach or kale, chopped (60g)
  • 2 cans (15 oz each) chickpeas, drained and rinsed
  • 1 can (14 oz) full-fat coconut milk
  • 1 can (14 oz) diced tomatoes or tomato purée
  • 1 tbsp coconut oil or olive oil
  • 1 tbsp lime juice, freshly squeezed
  • 1 tbsp mild curry powder
  • 1 tsp ground cumin
  • 1 tsp garam masala
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions:

  1. Heat the oil over medium heat in a large deep skillet or Dutch oven. Add the diced onion and sauté for 5–7 minutes until translucent and soft.
  2. Stir in the minced garlic and grated ginger, cooking for 60 seconds until fragrant.
  3. Add curry powder, cumin, and garam masala to the oil. Toast the spices for 30–60 seconds to bloom the flavors.
  4. Pour in the diced tomatoes and chickpeas, stirring to coat the ingredients in the spice mixture.
  5. Pour in the coconut milk and bring to a gentle simmer. Lower the heat and cook uncovered for 10–12 minutes until the sauce thickens.
  6. Stir in the chopped spinach or kale and cook for 1–2 minutes until the greens are just wilted.
  7. Remove from heat and stir in the fresh lime juice. Season with salt and pepper to taste.