Spiced Chickpea and Spinach Curry with Garlic Naan

Step 1: Sauté the onions and aromatics

Heat vegetable oil in a large pot over medium heat. Add the chopped onion and cook until softened. Add the minced garlic, grated ginger, garam masala, cumin, turmeric, and cayenne pepper. Cook for 1-2 minutes until fragrant.

• 2 tablespoons vegetable oil
• 1 onion (chopped)
• 3 cloves garlic (minced)
• 1 tablespoon grated ginger
• 1 tablespoon garam masala
• 1 teaspoon ground cumin
• 1 teaspoon ground turmeric
• 1/2 teaspoon cayenne pepper

Step 2: Cook the tomatoes

Stir in the chopped tomatoes and cook until they start to break down, about 5 minutes.

• 3 tomatoes (chopped)

Step 3: Add the chickpeas and coconut milk

Add the chickpeas, coconut milk, and salt. Simmer for 15-20 minutes until the chickpeas are tender and the sauce has thickened.

• 1 (15 oz) can chickpeas, drained and rinsed
• 1 (13.5 oz) can coconut milk
• 1 teaspoon salt

Step 4: Wilt the spinach

Stir in the chopped spinach and cook until wilted.

• 2 cups chopped spinach

Step 5: Make the garlic naan

In a separate pan, melt the butter and sauté the minced garlic until fragrant. Brush the garlic butter over the naan bread and toast in the oven until golden and crisp.

• 2 tablespoons butter
• 2 cloves garlic (minced)
• 4 naan breads

Serve and Enjoy!

Serve the spiced chickpea and spinach curry with the garlic naan.