One-Pan Chickpea Spinach Curry

• 2 tbsp cooking oil
• 1 onion, diced
• Salt
• 3 clove of garlic, minced
• 1 tbsp ginger, grated
• 1 tbsp curry powder
• 1 tsp cumin powder
• ½ tsp turmeric
• 1 can diced tomatoes
• 1 can chickpeas
• 1 can coconut milk
• 2½ handfuls of spinach
• rice

Instructions

1. Sauté a diced onion with a pinch of salt in 2 tbsp of oil over medium heat until soft and golden.
2. Add 3 minced garlic cloves, 1 tbsp grated ginger, stir and cook until fragrant. Then add 1 tbsp curry powder, 1 tsp cumin, 1/2 tsp turmeric, stirring for another minute.
3. Add a can of diced tomatoes and a can of drained chickpeas, and simmer for 5 minutes. Pour in a can of coconut milk, and simmer for 5-7 minutes.
4. Turn off the heat and stir in a few big handfuls of spinach while the curry is still hot. Taste and add salt if needed salt to taste. Squeeze in some lime juice.
5. Serve over rice.