Coconut chickpea and spinach curry with toasted cumin oil

• 3 tbs coconut oil
• 1 yellow onionfinely diced
• 4 garlic clovesminced
• 1 tbs fresh gingerfinely grated
• 1 tsp ground turmeric
• 1 tsp ground coriander
• 2 tsp cumin seeds
• ½ tsp crushed red pepper flakes
• 2 cans canned chickpeas400g cans, drained and rinsed
• 1 can full-fat coconut milk400ml can, well shaken
• 2 tbs tomato paste
• 1 tsp fine sea salt
• 150 g baby spinach
• 1 limejuiced
• 10 g fresh cilantroroughly chopped

1. 1

   Heat 2 tablespoons of the coconut oil in the Dutch oven over medium heat. Add the diced onion with a pinch of salt and cook, stirring occasionally, until soft and translucent, about 4 minutes.

   Tip: Don't rush the onion — getting it properly soft builds the flavor base for the whole curry.

2. 2

   Add the garlic, grated ginger, turmeric, coriander, half the cumin seeds (1 teaspoon), and the red pepper flakes. Stir constantly until fragrant and the spices darken slightly, about 1 minute.

   Tip: If the spices start to stick, add a splash of water rather than more oil.

3. 3

   Stir in the tomato paste and cook for 30 seconds until it deepens in color, then pour in the coconut milk. Add the drained chickpeas and the salt. Stir everything together and bring to a steady simmer.

4. 4

   Let the curry simmer uncovered, stirring occasionally, for about 8 minutes. The sauce should reduce and thicken noticeably — it should coat the back of a spoon rather than drip right off.

   Tip: If it gets too thick, add a splash of water. You want it saucy but not watery.

5. 5

   While the curry simmers, make the toasted cumin oil: heat the remaining 1 tablespoon of coconut oil in the small skillet over medium heat. Add the remaining 1 teaspoon of cumin seeds and cook, swirling the pan, until the seeds darken, start popping, and smell nutty, about 90 seconds. Remove from heat immediately.

   Tip: Watch these closely — cumin seeds go from toasted to burnt in seconds. Pull the pan off the heat the moment they pop.

6. 6

   Add the baby spinach to the curry in two big handfuls, stirring each batch until it wilts down completely, about 1 minute total. Squeeze in the lime juice and stir to combine. Taste and adjust salt if needed.

7. 7

   Divide the curry among bowls, drizzle each with the toasted cumin oil (seeds and all), and scatter the fresh cilantro over the top.

   Tip: Leftovers keep well in the fridge for up to 4 days. Reheat gently in a pot with a splash of water — the sauce thickens as it cools. The cumin oil is best made fresh if reheating.

• Dutch oven (4-liter (4-quart))
• cutting board
• chef's knife
• microplane grater
• small skillet (20cm (8-inch))

Per serving

Nutritional values are estimates only.