Vegan Chickpea & Spinach Curry

Ingredients (2–3 servings):

• 1 tbsp coconut oil (or olive oil)
• 1 onion (finely chopped)
• 3 garlic cloves (minced)
• 1-inch ginger (grated)
• 2 tomatoes (blended or finely chopped)
• 1 can (400g) chickpeas (drained & rinsed)
• 2 cups fresh spinach (or kale)
• 1 can (400ml) coconut milk
• 2 tsp curry powder (or garam masala)
• 1 tsp turmeric
• 1 tsp cumin seeds (or powder)
• Salt & black pepper to taste
• Fresh coriander leaves (for garnish)
• Cooked rice or flatbread (to serve)

Instructions:

1. Heat oil in a pan, add cumin seeds and let them sizzle for a few seconds.
2. Add onion, sauté until golden.
3. Stir in garlic and ginger, cook for 1 min.
4. Add tomatoes, turmeric, curry powder, salt & pepper. Cook until thick and aromatic.
5. Add chickpeas and stir well.
6. Pour in coconut milk, simmer for 10 minutes.
7. Add spinach and cook just until wilted.
8. Garnish with coriander leaves.
9. Serve hot with steamed rice or warm rotis.
   It’s creamy, protein-packed, and full of flavor — perfect for a wholesome vegan meal!