Quick Vegetable Curry

Instructions

1. 1

   Heat the olive oil in a large pan over medium heat.

2. 2

   Add the chopped onion and sauté until it becomes translucent, about 5 minutes.

3. 3

   Add the minced garlic and cook for another minute.

4. 4

   Stir in the curry powder, ground cumin, ground coriander, and turmeric. Cook for 1-2 minutes until fragrant.

5. 5

   Add the canned chickpeas and canned tomatoes to the pan. Stir well to combine.

6. 6

   Pour in the coconut milk and bring the mixture to a simmer.

7. 7

   Add the spinach and cook until wilted, about 3-4 minutes.

8. 8

   Season with salt and black pepper to taste.

9. 9

   Serve the curry hot with rice or naan bread.