Easy Chickpea Curry

Ingredients needed (with substitutions)

• Olive oil – For sautéing, you only need a few tablespoons.
• Onion – A yellow or sweet onion sliced or chopped is perfect.
• Garlic – About 3 cloves minced. Use pre-minced garlic in a jar to skip peeling and chop it yourself! Fresh always tastes better.
• Mild curry paste – My favorite is Patak’s Mild Curry Paste. It has mellow Indian-inspired spices and adds so much flavor and depth to this curry. May sub with dried spices instead (see recipe or text below -FAQs section).
• Crushed tomatoes – They not only add a dimension of flavor but they also thicken the curry sauce. Tomato sauce or diced tomatoes will work as well, but I prefer crushed. If you don’t want to use tomatoes, pumpkin puree will also work for a slightly different flavor.
• Coconut milk – Full fat canned coconut milk is best here for a creamy vegan chickpea curry. May also sub cashew cream or light coconut milk.
• Chickpeas – I use canned, but you can use from scratch cooked beans as well. Of course you could go a different direction and substitute pan fried tofu or cauliflower.
• Lime juice – Adds a pop of flavor that would be missed! Make sure to use fresh.
• Sugar – Just a teaspoon, to bring out the flavors in the curry.
• Salt – To taste.
• Baby spinach – Optional, but an easy way to add some dark leafy greens to your meal. Feel free to add other vegetables, such as chopped kale, cauliflower florets or sweet potatoes.