Smoky paprika, warming cumin, and coriander bloom in coconut oil before tomatoes and coconut milk build into a rich, velvety sauce studded with tender chickpeas. Bright lime juice and zest cut through the richness right at the end, and a handful of baby spinach wilts in for color and freshness. Every ingredient here — from the ginger and garlic base to the full-fat coconut milk — is naturally at home on a gluten free table, no special workarounds needed. Ladle it over rice or scoop it up with your favorite gluten free flatbread, then finish with cilantro and a squeeze of extra lime. It's the kind of one-pot curry that tastes like it simmered all day, though it comes together in well under an hour. A great weeknight pick for anyone building out a gluten free dinner rotation.
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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 5–6 minutes.
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