Ingredients:

  • 1 tbsp coconut oil
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 1 tbsp curry powder
  • 1 tsp ground turmeric
  • 1 tsp ground cumin
  • ½ tsp chili powder
  • 1 tsp salt
  • 2 cans (15 oz each) chickpeas, drained and rinsed
  • ½ cup dry red lentils
  • 1 can (14.5 oz) diced tomatoes
  • 1 can (13.5 oz) full-fat coconut milk
  • 1 cup vegetable broth
  • 1 tbsp lime juice
  • ½ cup fresh cilantro, chopped
  • 2 cups fresh baby spinach

Instructions:

  1. Heat the coconut oil over medium heat. Add the diced onion and sauté for 5–7 minutes until translucent and slightly golden.
  2. Stir in the minced garlic and grated ginger, cooking for just 60 seconds until fragrant.
  3. Add the curry powder, turmeric, cumin, chili powder, and salt to the pot. Stir constantly for 1 minute to bloom the spices in the oil.
  4. Pour in the chickpeas, dry red lentils, diced tomatoes, and vegetable broth. Bring to a gentle boil, then reduce heat to low, cover, and simmer for 15 minutes until the lentils have softened and thickened the sauce.
  5. Stir in the coconut milk and bring back to a simmer for 2–3 minutes.
  6. Fold in the baby spinach and stir until the leaves are just wilted.
  7. Remove from heat and stir in the lime juice. Garnish with fresh cilantro before serving.