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The foundation of any great curry lies in its aromatics. Begin by heating two tablespoons of coconut oil in a large skillet over medium heat. Once the oil has melted and is shimmering, add one finely chopped onion and sauté it for about 3-4 minutes until it becomes translucent. Next, incorporate three minced garlic cloves and a tablespoon of freshly grated ginger. Sauté for another minute. This step is crucial as it builds layers of flavor that will infuse throughout the dish. The fragrant combination of onion, garlic, and ginger is what sets the stage for the rich, creamy curry to come.

Creamy Coconut Chickpea Curry

Discover the vibrant taste of Tropical Bliss: Creamy Coconut Chickpea Curry, a delightful plant-based dish that combines rich coconut milk with hearty chickpeas. Perfect for busy weeknights, this creamy curry is simple to prepare and packed with nutrients. With fresh ingredients like spinach and red bell pepper, it offers a satisfying and delicious meal for everyone—vegans and omnivores alike. Explore tropical flavors that nourish the body and delight the senses!
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Ingredients
  

2 cans (15 oz each) chickpeas, drained and rinsed

1 can (14 oz) coconut milk

1 medium onion, finely chopped

3 cloves garlic, minced

1-inch piece of ginger, grated

1 red bell pepper, diced

2 cups spinach, fresh or frozen

1 tablespoon curry powder

1 teaspoon ground cumin

1 teaspoon turmeric powder

1/2 teaspoon chili powder (adjust to taste)

1 tablespoon olive oil

Salt and pepper, to taste

Fresh cilantro, for garnish

Juice of 1 lime

Cooked rice or quinoa, for serving

Instructions
 

Sauté the Aromatics: In a large pot or saucepan, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, around 5 minutes. Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.

    Add Bell Pepper: Incorporate the diced red bell pepper into the pot. Cook for an additional 3-4 minutes until slightly softened.

      Spice it Up: Sprinkle in the curry powder, ground cumin, turmeric, and chili powder. Stir well to coat the vegetables with the spices, allowing them to toast slightly, about 1-2 minutes.

        Introduce the Chickpeas and Coconut Milk: Add the drained chickpeas and pour in the coconut milk. Stir to combine and let the mixture come to a gentle simmer.

          Simmer the Curry: Lower the heat, cover, and allow the curry to simmer for about 15-20 minutes, stirring occasionally. This will help the flavors meld together.

            Add Spinach: In the last 5 minutes of cooking, add the fresh or frozen spinach to the pot. Stir until the spinach is wilted and heated through.

              Finish the Dish: Season the curry with salt, pepper, and lime juice to taste. Remove from heat and let it rest for a few minutes.

                Serve: Ladle the creamy coconut chickpea curry over a bed of cooked rice or quinoa. Garnish with fresh cilantro and enjoy your tropical feast!

                  Prep Time, Total Time, Servings: 10 minutes | 35 minutes | 4 servings