Veggie Curry

An original, easy recipe from Shop by Aisle.

✨ An original recipe written by AI — not kitchen-tested, so trust your taste on seasoning & timing.

Ingredients

• 2 tbsp vegetable oil
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 2 tbsp curry powder
• 1 can (15 oz) chickpeas, drained
• 1 can (14 oz) diced tomatoes
• 1 can (14 oz) coconut milk
• 2 cups fresh spinach
• 1 tsp salt

Directions

1. Heat oil in a large skillet over medium heat, then cook onion until soft, about 4 minutes.
2. Stir in garlic, ginger, and curry powder and cook for 1 minute until fragrant.
3. Add chickpeas and diced tomatoes and stir everything together well.
4. Pour in coconut milk and bring the mixture to a gentle simmer, cooking for 10 minutes.
5. Fold in spinach and salt, stirring until the spinach wilts, about 2 minutes.
6. Serve hot over steamed rice or with warm naan bread.

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