# What You'll Need:
→ Vegetables
01 - 1 medium yellow onion, diced
02 - 2 cloves garlic, minced
03 - 1-inch piece fresh ginger, grated
04 - 1 medium red bell pepper, diced
05 - 2 cups baby spinach, roughly chopped
06 - 1 medium carrot, diced (optional)
→ Legumes
07 - 2 cans (15 oz each) chickpeas, drained and rinsed
→ Liquids
08 - 1 can (14 oz) coconut milk (full-fat or light)
09 - 1 cup vegetable broth
10 - 1 can (14 oz) diced tomatoes
→ Spices & Seasonings
11 - 2 tbsp curry powder
12 - 1 tsp ground cumin
13 - 1/2 tsp ground turmeric
14 - 1/2 tsp smoked paprika
15 - 1/2 tsp chili flakes (optional)
16 - 1 tsp salt, to taste
17 - 1/4 tsp black pepper
→ Oil
18 - 2 tbsp coconut oil or olive oil
→ To Serve
19 - Fresh cilantro, chopped
20 - Lime wedges
21 - Cooked rice or naan (optional)
# Steps:
01 - Heat coconut oil in a large pot over medium heat. Add diced onion and cook for 3 to 4 minutes until translucent.
02 - Incorporate minced garlic, grated ginger, and diced red bell pepper. Cook for 2 minutes until fragrant.
03 - Stir in curry powder, cumin, turmeric, smoked paprika, chili flakes if using, salt, and black pepper. Cook for 1 minute to release aromatics.
04 - Add diced tomatoes, coconut milk, vegetable broth, drained chickpeas, and diced carrot if desired. Stir to combine thoroughly.
05 - Bring mixture to a gentle simmer, then lower heat and cover. Cook for 15 minutes, stirring occasionally to prevent sticking.
06 - Stir in chopped spinach and cook uncovered for 2 to 3 minutes until wilted and curry reaches desired consistency.
07 - Taste and adjust salt and spices as needed. Serve hot garnished with fresh cilantro and lime wedges. Accompany with rice or naan if preferred.
