Nourishing Coconut Chickpea Curry

Ingredients:

• 1 tablespoon coconut oil (or any other oil of your choice)
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, minced
• 1 can (14 oz) coconut milk
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 can (14 oz) diced tomatoes
• 2 tablespoons curry powder
• 1 teaspoon turmeric powder
• 1 teaspoon ground cumin
• 1/2 teaspoon paprika
• 1/2 teaspoon salt (or to taste)
• 1/4 teaspoon black pepper (or to taste)
• 1 cup spinach (or other leafy greens)
• 1 tablespoon lime juice (optional)
• Fresh cilantro for garnish (optional)

Instructions:

1. Heat the Oil: In a large skillet or saucepan, heat the coconut oil over medium heat.
2. Sauté Aromatics: Add the chopped onion and sauté until translucent, about 5 minutes. Add the garlic and ginger, cooking for another minute until fragrant.
3. Add Spices: Stir in the curry powder, turmeric, cumin, paprika, salt, and pepper. Cook for another minute, allowing the spices to bloom.
4. Add Liquids: Pour in the coconut milk, diced tomatoes, and chickpeas. Stir well to combine.
5. Simmer: Bring the mixture to a simmer and cook for about 15-20 minutes, or until the curry thickens slightly and the flavors meld together.
6. Add Greens: Stir in the spinach and cook for another 2-3 minutes, or until wilted.
7. Finish and Serve: Stir in the lime juice if using. Garnish with fresh cilantro if desired. Serve over rice or with gluten-free naan.

Enjoy your creamy, comforting curry!