1 red onion, finely diced
4 garlic cloves, minced
1 tablespoon ginger, minced
2 tablespoons curry powder
1 teaspoon cumin
1/2 teaspoon cayenne
1/2 teaspoon salt and pepper
14 oz can chickpeas, drained
1 roma tomato, chopped
1 tablespoon tomato paste
14 oz can coconut milk
6 cups spinach, roughly chopped
Sriracha or chili garlic sauce, to taste
Squeeze of lime
1/4 cup fresh cilantro, chopped
1 cup basmati rice, cooked accordingly
1 bunch kale, chopped and massaged with oil and lemon.
Instructions:
In a large skillet, heat a small amount of oil or water. Add diced onion and sauté until translucent, approximately 3-4 minutes. Add minced garlic and ginger, sautéing until fragrant.
Add a splash of water to prevent sticking, then introduce chopped tomato and spices. Stir for 2 minutes until the tomato breaks down.
Incorporate tomato paste, drained chickpeas, and coconut milk. Bring the mixture to a gentle simmer and let it thicken for 5-10 minutes. Stir in chopped spinach until wilted.
Taste and adjust seasoning with salt, pepper, chili sauce, or lime juice according to preference.
Serve the curry hot over cooked basmati rice and massaged kale, garnishing with fresh cilantro.
