Recipe of Vegetarian Chickpea and Spinach Curry

Ingredients

• 2 tablespoons olive oil
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 1 tablespoon ginger, grated
• 1 tablespoon curry powder
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon turmeric
• 1/4 teaspoon cayenne pepper (adjust to taste)
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 can (14 oz) diced tomatoes
• 1 can (14 oz) coconut milk
• 4 cups fresh spinach leaves
• Salt and black pepper to taste
• Fresh cilantro for garnish
• Cooked rice or naan bread for serving

Directions

1. 1

   Heat olive oil in a large skillet over medium heat. Add chopped onions and sauté until softened.

2. 2

   Add minced garlic and grated ginger, sauté for an additional 1-2 minutes until fragrant.

3. 3

   Stir in curry powder, ground cumin, ground coriander, turmeric, and cayenne pepper. Cook for another 1-2 minutes to toast the spices.

4. 4

   Add chickpeas, diced tomatoes (with their juices), and coconut milk. Stir well to combine.

5. 5

   Bring the mixture to a simmer and let it cook for 10-15 minutes, allowing the flavors to meld and the sauce to thicken.

6. 6

   Stir in fresh spinach leaves and cook until wilted.

7. 7

   Season the curry with salt and black pepper to taste.

8. 8

   Garnish with fresh cilantro before serving.

9. 9

   Serve the vegetarian chickpea and spinach curry over cooked rice or with warm naan bread.