Vegan Chickpea & Spinach Curry

This curry builds its flavor in layers — onion, garlic, and ginger sautéed first, then curry powder and cumin toasted briefly before the chickpeas and tomatoes go in to simmer.

Chickpeas provide the protein and coconut milk gives it richness, which keeps this dish entirely plant-based and fitting easily into a vegan diet without any substitutions needed. Stirring the spinach in at the end, rather than at the start, keeps it from turning to mush and wilting into the sauce. Serve it over rice or on its own with a piece of flatbread for scooping up the sauce.