One pot Coconut Chickpea Curry

Rating: 3.5/5
Serving: 6 servings
Preparation: 1 hr

Ingredients:

• 3 tsp garam masala
• 2 tsp ground cumin
• 1 tsp ground ginger
• 1/4 tsp ground cardamom 
• 1 tbsp unsalted butter
• 1 small yellow onion, diced
• 4 large garlic cloves, minced
• 1 tbsp grated ginger, from a 3-inch peeled piece
• 1 15.5 oz can diced tomatoes 
• 2 15 oz cans chickpeas, drained
• 1 14-oz can coconut milk, well shaken
• 1 small head of cauliflower, chopped
• 1 bundle of spinach, chopped 
• Juice of 1 lemon (about 3 tbsp)
• 1 tsp salt, or to taste
• Cooked white or brown rice for serving  

Directions: 

1. In a small bowl, combine the garam masala, cumin, ground ginger, and ground cardamom.
2. Heat the butter in a heavy skillet over medium heat. Add the onion and cook for about 10 minutes, until brown (not burning) and soft.  Stir in the garlic and ginger and cook for 2 minutes.
3. Add the spices into the onion mixture. Add the tomatoes and the chickpeas and saute for about 2 minutes. 
4. Take the pan off the heat and stir in the shaken coconut milk. Return pan to the heat and bring to gentle boil. Turn down the heat and stir in cauliflower and let simmer for about 25-30 minutes, or until the chickpeas are tender and the sauce has reduced slightly. 
5. Add the spinach in handfuls, stirring in each handful to help it wilt before adding the next. 
6. Stir in the lemon juice and season with salt, if necessary. Serve over rice. 

My review:

This was an easy dish to prepare and cook so if you're in a time crunch to prepare a meal for the week, then this is for you! This is not a spicy dish, so if you want to increase the spice level, I would add chili powder or jalapeños when the other spices are added.

Happy cooking and eating!

Adapted from:
https://www.recipegirl.com/one-pot-coconut-chickpea-curry