My whole family loves it.
Its packed with such lovely flavors (ginger!
and the coconut milk gives it creamy depth.
Simply Recipes / Mihaela Kozaric Sebrek
Plus, it requires just one pot, making cleanup a breeze.
The best part is that this dish ismostlypantry-friendly.
To keep the complaints from the fam at bay (Mamma, chickpeas, again?
Simply Recipes / Mihaela Kozaric Sebrek
), Ive found ways to make it fun for everyone by letting them choose their own customized pairing.
Stir constantly and cook until fragrant, about 1 minute, lowering the heat slightly if needed.
Add the cayenne and turmeric and stir for 30 seconds.
Simply Recipes / Mihaela Kozaric Sebrek
Slowly pour in the tomato sauce (covering the pot briefly to minimize splatters).
Add the chickpeas to the pot, then stir in the coconut milk.
Season with salt and lower the heat to bring the mixture to a gentle simmer.
Taste, adding more salt if needed.
Add the fresh spinach, turn off the heat, and cover with the lid.
After the spinach has wilted in a few minutes, stir it into the curry.
Serve warm with rice, naan, or sourdough.
Store leftover curry in an airtight container in the refrigerator for up to 4 days.
I also like to substitute the spinach with stemmed and roughly chopped dinosaur kale or Swiss chard.
you might also add other frozen vegetables, like carrots, to make the dish more vibrant and hearty.
