One-Pot Coconut Chickpea Curry

ONE-POT COCONUT CHICKPEA CURRY

Yields: 4 Servings

INGREDIENTS
Oil - 50 milliliters
Garam masala - 2 teaspoons
Salt - 1 teaspoon
Cumin seeds - 1 teaspoon
Yellow onion - 1 small
Chili - 1 tablespoon
Minced garlic - 4 cloves
Chopped tomatoes - 300 grams
Canned chickpeas - 425 grams, drained
Coconut milk - 425 milliliters
Chopped cauliflower head - 1 small
Baby spinach - 140 grams
Lemon juice - 2 tablespoons
Coriander - 2 tablespoons

PREPARATION
1. Heat the oil in a heavy skillet or Dutch oven over medium heat. Add the onion and cook for about 10 minutes, browning the onion and letting it develop dark color, although without burning it. Stir in the garlic and cook for 2 minutes.
2. Add cumin seeds, garam masala, and chili, then stir.
3. Next, stir in the tomatoes, coconut milk, and cauliflower and simmer for 10 minutes.
4. Turn down the heat, then add chickpeas. Simmer for about 20 minutes, or until the chickpeas are tender and the sauce has reduced slightly.
5. Add the baby spinach and lemon juice. Taste and season with salt before adding coriander.
6. Serve immediately over rice, or let cool and refrigerate. The curry will hold up well in the refrigerator in an airtight container for up to 5 days.

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