Chickpea coconut curry with spinach

• 2 tbs coconut oil
• 1 medium yellow oniondiced
• 4 garlic clovesminced
• 15 g fresh gingerfinely grated
• 2 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp ground turmeric
• ½ tsp smoked paprika
• ¼ tsp cayenne pepper
• 1 tsp kosher salt
• 1 tbs store-bought curry pastered or yellow, vegan-friendly
• 1 can canned diced tomatoes400g can
• 1 can full-fat coconut milk400ml can, well shaken
• 2 cans chickpeas400g cans, drained and rinsed
• 150 g baby spinach
• 1 medium limejuiced
• 15 g fresh cilantroroughly chopped

1. 1

   Heat the coconut oil in a Dutch oven over medium heat until it shimmers and smells faintly sweet, about 1 minute. Add the diced onion and cook, stirring occasionally, until softened and the edges turn translucent, about 4 minutes.

2. 2

   Add the garlic and ginger, stirring constantly until fragrant and the raw smell disappears, about 30 seconds. Add the cumin, coriander, turmeric, smoked paprika, cayenne, and salt. Stir everything together and toast the spices until the mixture darkens slightly and smells deeply aromatic, about 1 minute.

3. 3

   Stir in the curry paste and cook for 30 seconds until it melts into the spice base. Pour in the canned diced tomatoes with their juices and scrape the bottom of the pot to lift any browned bits. Let it bubble and reduce until the tomatoes break down and the mixture looks thick and jammy, about 3 minutes.

4. 4

   Pour in the coconut milk and stir until the sauce is smooth and a rich golden-orange color. Add the drained chickpeas, stir to combine, and bring the curry to a gentle simmer. Let it cook uncovered, stirring once or twice, until the sauce thickens slightly and the chickpeas are heated through and have absorbed some of the curry flavor, about 8 minutes.

5. 5

   Add the baby spinach in two big handfuls, pressing it into the curry with a spoon. It will look like too much — it's not. Stir gently until the spinach wilts completely and turns a vivid dark green, about 1-2 minutes. Remove from heat.

6. 6

   Squeeze in the lime juice and stir through. Taste and adjust salt if needed. Scatter the chopped cilantro over the top.

   Tip: Keeps in the fridge for up to 4 days and actually improves overnight as the flavors meld. Reheat gently in the Dutch oven over medium-low heat, adding a splash of water if the sauce has thickened too much. Freezes well for up to 3 months.

• Dutch oven (4-liter (4-quart))

Per serving

Nutritional values are estimates only.