Curry On: One-Pot Chickpea & Spinach Curry

Grab this

• 1 tbsp neutral cooking oil
• 1 small yellow onion, diced
• 3 garlic cloves, minced
• 1 tbsp mild curry powder
• 1 tsp ground cumin
• 1 can (540 mL) chickpeas, drained and rinsed
• 1 can (398 mL) no-salt-added diced tomatoes
• 1 cup (250 mL) light coconut milk
• 1/2 cup (125 mL) water
• 5 cups (150 g) baby spinach
• 1/2 tsp fine salt
• 1 tbsp fresh lime juice
• 2 cups cooked brown rice, for serving

Do this

1. Warm the oil in a large saucepan over medium heat. Add the onion and cook for 4 to 5 minutes, stirring occasionally, until softened.
2. Stir in the garlic, curry powder and cumin. Cook for 30 seconds, just until fragrant.
3. Add the chickpeas, diced tomatoes, light coconut milk, water and salt. Stir well and bring to a gentle simmer.
4. Reduce the heat to medium-low and simmer uncovered for 12 to 15 minutes, stirring occasionally, until the sauce thickens slightly.
5. Add the spinach a handful at a time, stirring until wilted. Remove from the heat and stir in the lime juice.
6. Divide the brown rice among four bowls, spoon the curry alongside and serve warm.