This curry is all about layered spice and creamy richness, built from smoked paprika, cumin, coriander, turmeric, and a hit of cayenne bloomed right in the pot with garlic and ginger. Diced tomatoes and full-fat coconut milk simmer down into a thick, coatable sauce, while two cans of chickpeas turn it into a hearty, protein-packed main. A finish of fresh lime juice and zest brightens the whole pot, and a big handful of baby spinach wilts in at the end for color and freshness. Ladled over rice with cilantro and lime wedges on the side, it's the kind of one-pot dinner that tastes like it took way longer than it actually did. This is a solid, satisfying pick for a vegetarian kitchen, no fuss 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 5–6 minutes.
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