Instructions

• Heat 1 tablespoon olive oil in a medium saucepan over medium heat until the oil shimmers.
• Add 1/2 cup yellow diced onion and cook, stirring occasionally, 4–5 minutes until the onion is soft and translucent.
• Add 3 cloves garlic (minced), 2 teaspoons grated fresh ginger, and 3 tablespoons red curry paste. Stir and cook 1 minute until fragrant.
• Add the 14.5 ounce can fire roasted diced tomatoes, the 13.5 ounce can full fat coconut milk, and the 15.5 ounce can chickpeas (drained and rinsed). Stir to combine.
• Bring the mixture to a gentle simmer over medium-low heat.
• Add 5 ounces baby spinach (roughly chopped) and stir until the spinach has wilted, about 2 minutes.
• Taste and adjust seasoning as desired. Serve warm.
• Store any leftovers in an airtight container in the refrigerator for up to three days.