This cozy, one-pan curry builds serious flavor from a base of softened onion, garlic, and fresh ginger, bloomed with warming curry powder, cumin, turmeric, and a touch of cayenne. Diced tomatoes and full-fat coconut milk simmer into a rich, velvety sauce that clings to every chickpea, and a few handfuls of baby spinach wilt right in for color and freshness. A finishing squeeze of lemon juice brightens the whole pot before it's ladled over fluffy basmati rice and topped with fresh cilantro. It's the kind of weeknight dinner that tastes like it simmered all day but comes together in under 30 minutes. Naturally plant-based and packed with texture and spice, this one's an easy, satisfying pick for a gluten free dinner rotation.
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Heat the coconut oil in a large skillet or saucepan over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 5–6 minutes.
Add the garlic and ginger and cook, stirring constantly, until fragrant, about 1 minute. Watch closely so the garlic does not brown.
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