Vegan Chickpea Curry

This Vegan Chickpea Curry is a delightful blend of traditional Indian flavors and modern creativity. It's rich and creamy, thanks to coconut milk, and packed with protein from chickpeas. The balance of spices, including turmeric, cumin, and coriander, creates a warm, inviting dish that's perfect for any occasion while being entirely plant-based.

Ingredients:

• 1 can chickpeas, drained and rinsed
• 1 can coconut milk
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 inch ginger, grated
• 1 medium tomato, diced
• 1 tablespoon curry powder
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon turmeric
• 1/2 teaspoon red chili powder (adjust to taste)
• Salt to taste
• 2 tablespoons vegetable oil
• Fresh cilantro for garnish
• 1 cup spinach leaves (optional)
• Juice of 1 lime

Instructions:

1. Heat the vegetable oil in a large pan over medium heat.
2. Add the chopped onion and sauté until translucent.
3. Stir in the minced garlic and grated ginger, cooking for an additional minute until fragrant.
4. Add the diced tomato and cook until it softens.
5. Sprinkle in the curry powder, cumin, coriander, turmeric, and red chili powder, stirring well to combine and toast the spices for about 2 minutes.
6. Pour in the coconut milk and add the chickpeas, stirring to combine. Bring to a gentle simmer.
7. If using, add the spinach leaves and cook until wilted.
8. Season with salt and lime juice to taste, adjusting the seasoning as needed.
9. Serve hot, garnished with fresh cilantro, alongside rice or naan.