This weeknight curry builds deep, layered flavor from a base of softened onion, garlic, and fresh ginger, bloomed with cumin, coriander, turmeric, and smoked paprika until fragrant. Chickpeas simmer in a rich, coconut milk-based sauce with diced tomatoes and a hit of tamari, thickening into something glossy and spoon-coating. Handfuls of baby spinach wilt right into the pot for color and freshness, and a finish of lime juice keeps the whole thing bright instead of heavy. Ladle it over fluffy basmati rice, scatter on fresh cilantro, and squeeze over extra lime for a comforting, plant-based dinner that comes together in one pot. It's a satisfying, saucy curry that fits neatly into a gluten free dinner rotation without any loss of flavor or texture.
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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 6–7 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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