Preparation Steps

• Heat the vegetable oil in a large pot or Dutch oven over medium heat.
• Add the chopped onion and cook until softened, about 5-7 minutes.
  1.5 tablespoon vegetable oil
• Stir in the minced garlic and grated ginger and cook for 1 minute more until fragrant.
  1.5 tablespoon vegetable oil
• Add the cumin, coriander, turmeric, and cayenne pepper. Cook for another minute, stirring constantly.
  1.5 tablespoon vegetable oil
• Pour in the diced tomatoes (with their juice), chickpeas, coconut milk, and vegetable broth. Stir to combine.
  1.5 tablespoon vegetable oil
• Bring the curry to a simmer, then reduce the heat to low, cover, and cook for at least 15-20 minutes, allowing the flavors to meld.
• Stir in the fresh spinach and cook until wilted, about 2-3 minutes.
  1.5 tablespoon vegetable oil
• Season with salt and black pepper to taste.
  1.5 tablespoon vegetable oil
• Serve hot, garnished with fresh cilantro. This curry is excellent served with rice or naan bread.
  1.5 tablespoon vegetable oil