Vegan Coconut Chickpea Curry

Heat 1 tbsp of coconut oil in a large pot or Dutch oven over medium heat. Add 1 diced medium onion and sauté until soft and translucent, about 5 minutes.

Add 3 minced cloves of garlic and 1 tbsp of grated fresh ginger to the pot. Sauté for 1 minute until fragrant.

Stir in 1 1/2 tbsp curry powder, 1/2 tsp ground turmeric, and 1/4 tsp cayenne pepper. Cook for 30 seconds, constantly stirring to toast the spices.

Pour in 1 can (14.5 oz) of diced tomatoes with their juices, 1 can (14 oz) of full-fat coconut milk, and 1 drained and rinsed can (15 oz) of chickpeas. Stir well to combine.

Bring the mixture to a gentle simmer, then reduce the heat to low. Let it simmer uncovered for 15 minutes, stirring occasionally until the sauce thickens slightly. Season with 1/2 tsp salt.

Stir in 2 cups of fresh spinach and 1 tbsp lime juice. Cook for 1 to 2 minutes just until the spinach is wilted. Remove from heat and serve warm over rice or with naan.