Vegan Chickpea Curry

Instructions

1. Heat the Vegetable Oil in a large pot or Dutch oven over medium heat.
2. Add the Diced Yellow Onion from the Aromatics group and cook until softened, about 5-7 minutes.
3. Stir in the minced Garlic and grated Fresh Ginger from the Aromatics group and cook for 1 minute until fragrant.
4. Add all the Spices (Ground Cumin, Ground Coriander, Turmeric Powder, Garam Masala, Red Pepper Flakes) to the pot. Cook for 30 seconds, stirring constantly, until fragrant.
5. Pour in the Diced Tomatoes (undrained) and Full-Fat Coconut Milk from the Main Ingredients group. Bring the mixture to a simmer.
6. Add the rinsed and drained Chickpeas from the Main Ingredients group. Reduce heat to low, cover, and simmer for 15 minutes, allowing the flavors to meld.
7. Stir in the Fresh Spinach from the Main Ingredients group. Cook until the spinach has wilted, about 2-3 minutes.
8. Season with Salt and Black Pepper from the Main Ingredients group to taste.
9. Serve hot, garnished with chopped Fresh Cilantro from the Garnish group if desired.