This chickpea curry is already built on ingredients that keep it naturally creamy without any conflict — coconut oil for sautéing the onion, garlic, and ginger, and a full can of coconut milk to build a rich, velvety sauce around all those warm spices. Cinnamon, cumin, coriander, turmeric, smoked paprika, and cayenne bloom in the pot before the tomatoes and chickpeas go in, giving the whole thing deep, layered flavor and a gorgeous color. Simmering everything low and slow thickens the sauce until it clings to every chickpea, and a handful of spinach wilted in at the end adds freshness and color right before serving. A squeeze of lime juice at the finish brightens the whole bowl, and cilantro on top adds one more pop of freshness. Ladled over basmati rice, this is a hearty, satisfying dinner that fits perfectly into a dairy free routine.
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Heat the coconut oil in a large deep skillet or Dutch oven over medium heat until shimmering.
Add the onion and cook, stirring occasionally, until softened and translucent, about 6–8 minutes.
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