Sort ingredients
samialabbar
QR Code
Listen
Pdf
Cook the aromatics. In a large skillet, heat the oil over medium-high heat. Add the onion and sauté for 4 to 5 minutes, until softened. Add the garlic and ginger and stir together for another minute, until fragrant.
Toast the spices. Move the onion and garlic aside and add the curry powder, garam masala, cumin, and salt. Toast until fragrant.
Make the curry. Add the chickpeas, coconut milk, and broth. Stir everything together, bring to a boil.
Add the spinach bit by bit and until wilted.
Reduce the heat to medium-low and simmer for 10 minutes, so that the flavors can meld.
Add the finishing touches. Turn off the heat and stir in the cilantro and lime juice. Serve the curry over rice, and garnish with more cilantro and lime wedges.