This one-pot curry builds deep flavor from a base of sautéed onion, garlic, and fresh ginger, bloomed with warm cumin, coriander, turmeric, and smoked paprika until the kitchen smells incredible. Chickpeas simmer away in a rich, creamy coconut milk and diced tomato broth, with white miso paste stirred in for a savory, umami depth that rounds out every spoonful. A touch of maple syrup balances the heat, while handfuls of baby spinach wilt right into the pot for color and freshness, and a finishing squeeze of lime keeps things bright. Ladled over fluffy basmati rice or scooped up with naan, this is the kind of cozy, spoon-coating curry you'll want in constant rotation. It's a satisfying, plant-forward main that fits beautifully into a vegetarian kitchen, no fuss required. Top with cilantro and extra lime wedges for a restaurant-worthy finish at home.
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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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