Creamy Coconut Chickpea Curry

Heat coconut oil in a large skillet or Dutch oven over medium heat. Add the diced onion and cook for 4 to 5 minutes until soft and translucent.

💡 Tip: Sautéing the onions slowly builds a sweet, flavorful base.

Stir in the minced garlic and fresh ginger. Sauté for 1 minute until fragrant.

💡 Tip: Be careful not to burn the garlic.

Add the curry powder, ground cumin, ground turmeric, chili flakes, and salt. Stir constantly for 30 seconds to bloom the spices in the oil.

💡 Tip: Blooming spices in oil intensifies their flavor.

Pour in the diced tomatoes with their juices, drained chickpeas, and full-fat coconut milk. Stir well to combine all ingredients.

Bring the mixture to a gentle simmer, then reduce heat to medium-low. Let it simmer uncovered for 10 to 12 minutes until the sauce thickens slightly and flavors meld.

💡 Tip: Simmering uncovered helps excess moisture evaporate for a rich texture.

Fold in the fresh baby spinach and stir for 1 to 2 minutes until just wilted. Remove from heat and stir in the fresh lime juice.

💡 Tip: Adding lime juice right at the end brightens the creamy sauce.