Chickpea and Spinach Curry with Tomato and Coconut Milk

This chickpea and spinach curry is a practical weeknight meal built from pantry staples: canned chickpeas, tomatoes, coconut milk and a generous handful of greens. It is inspired by familiar Indian-style curry flavors, while keeping the method simple and flexible. Blooming the spices in oil before adding the tomatoes gives them time to become fragrant instead of tasting dusty. Build a flavorful sauce before adding the chickpeas Start by softening finely chopped onion over medium heat; give it 6–8 minutes so it turns translucent and lightly golden at the edges. Add garlic and ginger, then stir in the curry powder, cumin and turmeric for about 30 seconds. Keep the spices moving. If they sit on a hot, dry patch of the pan, they can scorch and turn bitter. Pour in the tomatoes and scrape the pan to release the browned spice mixture. Let them simmer for several minutes before adding coconut milk. This short reduction concentrates the tomato flavor and helps the finished curry taste rounded…

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