This one-pot curry builds deep flavor from a warm blend of cinnamon, cumin, coriander, turmeric, and smoked paprika, bloomed in coconut oil with softened onion, garlic, and fresh ginger. Diced tomatoes break down into a rich base, and hearty chickpeas simmer in full-fat coconut milk until the sauce turns thick and velvety, coating every bite. A handful of baby spinach wilts right in at the end, and a finishing squeeze of lime juice brightens the whole pot. Scoop it over fluffy basmati rice and finish with fresh cilantro for a cozy, restaurant-worthy dinner you can pull together on a weeknight. It's a comforting, plant-based bowl that fits neatly into a gluten free rotation, no special planning required.
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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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