Coconut Chickpea Curry

Ingredients

• 2 tablespoons coconut oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 1-inch piece of fresh ginger, minced
• 1 red bell pepper, diced
• 2 tablespoons curry powder
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 can (14 oz) diced tomatoes
• 1 can (14 oz) coconut milk
• 2 cups baby spinach leaves
• Salt and black pepper to taste
• Fresh cilantro leaves for garnish (optional)
• Cooked rice or naan bread for serving

Instructions

1. In a large skillet or pot, heat the coconut oil over medium heat.
2. Add the chopped onion and sauté for about 3-4 minutes until it becomes translucent.
3. Stir in the minced garlic and ginger, and cook for an additional 1-2 minutes until fragrant.
4. Add the diced red bell pepper and curry powder to the skillet. Sauté for 2-3 minutes to toast the spices.
5. Pour in the diced tomatoes (with their juices) and the drained chickpeas. Stir to combine.
6. Add the coconut milk and bring the mixture to a simmer. Let it cook for about 10-15 minutes, stirring occasionally, to allow the flavors to meld together and the sauce to thicken.
7. Stir in the baby spinach leaves and let them wilt into the curry.
8. Taste the curry and season with salt and black pepper as needed.
9. Serve your Coconut Chickpea Curry hot, garnished with fresh cilantro leaves, alongside cooked rice or warm naan bread.

This creamy and aromatic coconut chickpea curry is a comforting and flavorful dish that’s perfect for a satisfying meal. Enjoy the blend of spices and the creamy coconut goodness!