Chickpea Coconut Curry

Instructions

1. 1

   Heat coconut oil in a large pot over medium heat. Add onion and cook until softened, 5 minutes.

2. 2

   Add garlic, ginger, curry powder, cumin, turmeric, and red pepper flakes. Cook 1 minute until fragrant.

3. 3

   Pour in crushed tomatoes and coconut milk. Stir and bring to a simmer.

4. 4

   Add chickpeas and salt. Simmer uncovered for 15 minutes, stirring occasionally, until thickened.

5. 5

   Stir in spinach until wilted, 2 minutes. Remove from heat and stir in lime juice.

6. 6

   Taste and adjust seasoning. Serve over rice, garnished with cilantro.