Vegan Chickpea Spinach Curry with Coconut Milk

In a large, straight-sided pan, heat oil over medium heat. Add onions, garlic, and minced ginger. Saute for 5-7 minutes, stirring occasionally.
1 tablespoon avocado oil, 3 cloves garlic, ½ yellow onion, ½ teaspoon minced ginger
Add spices (curry powder, cumin, turmeric, salt, pepper, red pepper flakes). Stir to combine and cook for another 2 minutes.
1 teaspoon curry powder, 1 teaspoon cumin, 1 teaspoon turmeric, ½ teaspoon salt, ¼ teaspoon pepper
Sprinkle flour over top and mix until combined.
1 tablespoon all-purpose flour
Add coconut milk and tomato paste and whisk quickly until smooth. Add in the chickpeas, stir to combine. Allow to simmer for at least another 10 minutes, stirring occasionally. The longer you allow it to simmer, the richer the flavor will be!
1 can unsweetened coconut milk, 2 tablespoon tomato paste, 1 can chickpeas
When you have 2-3 minutes left, add in the spinach. Stir to combine and cook until wilted.
1 cup baby spinach
Serve immediately as is or over basmati rice and pita bread or vegan naan. Garnish with lime juice, red pepper flakes and cilantro.
a pinch of red pepper flakes or cayenne, 1 tablespoon lime juice, 1-2 cups basmati rice, vegan naan or pita bread
Store any leftovers in the fridge in an airtight container for 5-7 days or freeze up to 3 months. Enjoy!