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Prepare the Curry Base: Heat oil in a large skillet over medium heat. Once hot, add the sliced cherry tomatoes and spices (chili powder, curry powder, cumin, onion powder, minced garlic, pepper, and salt). Cook for about 3 minutes, stirring occasionally, until the tomatoes soften and the spices become fragrant.
Add Remaining Ingredients: Stir in the chickpeas, cooked corn, and full-fat coconut milk, combining well with the tomato and spice mixture. Allow the mixture to simmer over low heat, uncovered, for approximately 10 minutes, stirring occasionally. For a deeper flavor, you can extend the cooking time, but it’s not necessary.
Incorporate Spinach: Once the curry has simmered for about 10 minutes, add the packed spinach to the skillet. Cover and cook for an additional 3 minutes, or until the spinach wilts and becomes tender.
Garnish and Serve: Remove the skillet from heat. Garnish the Vegan Chickpea Curry with fresh cilantro leaves and a sprinkle of red chili flakes for an extra kick of flavor. Serve the curry hot, either on its own or paired with your favorite rice or bread.