Ingredients
Base
- 1 tbsp olive oil
- 1 medium onion, diced
- 3 cloves garlic, crushed
Spices
- 1 tbsp garam masala
- 2 tsp coriander
- 1½ tsp turmeric
Liquids and Legumes
- 1 400ml (15 oz) can crushed tomatoes
- 1 400ml (13.5 oz) can coconut milk
- 1½ 410ml (15 oz) cans chickpeas, rinsed and drained (about 2 cups)
- ¼ cup vegetable broth or stock
Vegetables and Garnish
- 2 tightly packed cups baby spinach (about 90g)
- fresh cilantro leaves (for garnish)
- lime juice (to taste)
To Serve
- naan or rice
Instructions
- Heat the oil: Heat 1 tablespoon of olive oil in a large pot over medium heat, preparing the pan for sautéing the aromatics.
- Sauté onions: Add the diced onion and cook for about 4 minutes, stirring regularly until softened and translucent for a flavorful base.
- Add garlic and spices: Stir in the crushed garlic, garam masala, coriander, and turmeric. Cook for another minute while stirring constantly to release the spices’ aromas.
- Add liquids and chickpeas: Pour in the crushed tomatoes, coconut milk, chickpeas, and vegetable broth. Bring the mixture to a boil, then reduce heat to a simmer and cook uncovered for 15 minutes, stirring occasionally to allow the curry to thicken slightly.
- Add spinach: Stir in the baby spinach and cook until just wilted, about 1-2 minutes. Taste and add salt if desired.
- Serve: Plate the curry and serve it hot alongside naan bread or rice. Optionally, garnish with fresh cilantro leaves and a squeeze of lime juice for added brightness.
Notes
- You can substitute vegetable broth with water if unavailable, though broth adds more depth of flavor.
- The recipe is naturally vegan and can be made gluten-free by serving with gluten-free bread or rice.
- Adjust the spices according to your heat preference or availability.
- Add more lime juice for extra tanginess if preferred.
- Ensure the curry simmers uncovered to help thicken the sauce properly.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
- Diet: Vegan
