Coconut Chickpea Curry

Heat the Oil

Heat the coconut oil in a large pot over medium heat until shimmering.

Cook the Onion

Add the diced onion to the pot.

Cook, stirring occasionally, until the onion is soft and golden, about 7 to 8 minutes.

Add Aromatics

Add the minced garlic and grated ginger to the pot.

Stir and cook for 1 to 2 minutes until fragrant.

Toast the Spices

Add the cumin, coriander, turmeric, garam masala, cayenne, and salt to the pot.

Stir constantly for 1 minute to toast the spices in the oil.

Add Tomatoes

Pour in the canned diced tomatoes with their juices and stir to combine.

Cook the tomato mixture for 4 to 5 minutes, stirring occasionally, until it slightly thickens and darkens.

Add Chickpeas and Coconut Milk

Add the drained and rinsed chickpeas to the pot.

Pour in the coconut milk and vegetable broth and stir everything together.

Simmer the Curry

Bring the curry to a gentle boil over medium-high heat.

Reduce the heat to medium-low and simmer uncovered for 12 to 15 minutes until the sauce thickens slightly.

Wilt the Spinach

Add the baby spinach and stir until fully wilted, about 1 to 2 minutes.

Finish with Lime

Remove the pot from heat and stir in the fresh lime juice.

Taste and Serve

Taste the curry and adjust salt or cayenne as needed.

Ladle into bowls and garnish with fresh chopped cilantro.