Yields: 4 servings
Prep time: 10 minutes
Cook time: 30 minutes
Ingredients:
- 2 tablespoons olive oil
- 1 large onion, diced
- 4 cloves garlic, minced
- 1-inch piece of fresh ginger, peeled and minced
- 2 teaspoons garam masala
- 1 teaspoon curry powder
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground turmeric
- 1/4 teaspoon cayenne pepper (optional, for a kick)
- 1 (15 ounce) can diced tomatoes, undrained
- 1 (15 ounce) can chickpeas, drained and rinsed
- 1 (14 ounce) can full-fat coconut milk
- 1 cup vegetable broth
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon freshly ground black pepper
- 2 cups baby spinach or chopped kale
- Juice from 1/2 lime
- Fresh cilantro, for garnish (optional)
Equipment:
- Large pot or Dutch oven
- Cutting board
- Measuring cups and spoons
Instructions:
- Aromatic Base: Heat the olive oil in your pot over medium heat. Add the onions and cook until softened and translucent, about 5 minutes. Stir in the garlic and ginger and cook for an additional minute until fragrant.
- Spice It Up: Add the garam masala, curry powder, cumin, turmeric, and cayenne (if using). Stir constantly for around 30 seconds to toast the spices, releasing their flavors.
- Tomato and Chickpea Goodness: Add the diced tomatoes (with their juices), chickpeas, coconut milk, and vegetable broth. Season with salt and pepper. Bring the mixture to a simmer.
- Simmer and Thicken: Reduce the heat to low and let the curry simmer for 20-25 minutes, or until slightly thickened. Stir occasionally.
- Finishing Touches: Just before serving, stir in the spinach or kale, cooking until wilted. Add lime juice and adjust the seasonings with salt and pepper, as needed.
- Serve and Enjoy: Serve the curry hot over basmati rice or with your favorite naan bread. Garnish with fresh cilantro, if desired.
Tips:
- Customize it: Swap in sweet potatoes, other kinds of beans, or your favorite vegetables.
- Adjust spice level: Start with less cayenne or omit it if you’re sensitive to heat.
- Creamier curry: For extra richness, stir in a dollop of non-dairy yogurt or a splash of cashew cream at the end.
- Make ahead: This curry tastes even better the next day, so consider making it in advance.
