Chickpea Coconut Curry

Ingredients

• 2 tablespoons coconut oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 2 teaspoons curry powder
• 1 teaspoon turmeric
• 1 can (14 oz) coconut milk
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 cup diced tomatoes
• 1 cup spinach, fresh or frozen
• Salt to taste
• Fresh cilantro for garnish

Steps

1. Heat coconut oil in a large pot over medium heat
2. Add chopped onion and sauté until translucent, about 5 minutes
3. Stir in minced garlic and grated ginger; cook for 1 minute until fragrant
4. Sprinkle curry powder and turmeric, stirring well to combine
5. Pour in coconut milk and diced tomatoes; bring to a simmer
6. Add chickpeas and spinach; cook for 10-15 minutes, stirring occasionally
7. Season with salt to taste
8. Serve hot, garnished with fresh cilantro
9. Enjoy with rice or bread if desired