Tomato Basil Coconut Chickpea Curry

Tomato Basil Coconut Chickpea Curry

from asaucykitchen.com

Ingredients

  • 2 tbsp (30 ml) coconut oil
  • 1 large white, yellow or red onion, diced
  • 1 tsp salt, divided
  • 4 large cloves garlic, minced
  • 1 inch piece, ginger mined
  • 2 tablespoons tomato paste
  • 1 tbsp curry powder
  • 2 tsp garam masala
  • 2 tsp ground cumin
  • 1 tsp dried basil
  • 1 14 oz can full fat unsweetened coconut milk
  • 1 14 oz can chopped or diced tomatoes
  • 2 14 oz can chickpeas, drained & rinsed
  • 3 big handfuls spinach
  • Sliced fresh basil, for serving

Directions

  1. 1

    Add the coconut oil to a large skillet or pot and warm on medium heat. When the oil starts to simmer add the onions and 1/2 tsp salt and sauté until softened, about 5 minutes.

  2. 2

    Add the garlic and ginger to the onions and continue to cook another minute stirring the whole time. Stir in the tomato paste, curry powder, garam masala, cumin and basil. Mix well for another minute until the spices are fragrant.

  3. 3

    Add the crushed tomatoes, coconut milk and chickpeas to the pan. Mix until fully combined. Let the mixture come to a boil and then reduce the heat down so that it maintains a gentle simmer. Let cook for 15-20 minutes, stirring occasionally until the stew reduces down and thickens into a saucy, gravy.

  4. 4

    In the final few minutes of cooking, add the spinach and mix in until wilted. Taste and season with salt and more spice as you see fit.

  5. 5

    Serve topped with fresh basil if desired and enjoy.