This one-pot curry builds deep flavor from a base of softened onion, garlic, and ginger, bloomed with curry powder, cumin, turmeric, and a hit of cayenne for warmth. Diced tomatoes and full-fat coconut milk simmer into a rich, velvety sauce that clings to tender chickpeas, while handfuls of baby spinach wilt in for color and freshness. A finishing splash of lemon juice brightens the whole pot right before serving. It spoons beautifully over basmati rice or scoops up with naan, with fresh cilantro adding a fragrant finishing touch. Hearty, saucy, and packed with plant-based protein from the chickpeas, it's a satisfying weeknight dinner that fits neatly into a vegetarian kitchen.
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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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