Chickpea, Spinach, Coconut Milk Curry with Cumin Rice

Serving: This curry pairs perfectly with naan bread or a side salad for a complete meal.

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

Variations:
Add More Veggies: You can add other vegetables like bell peppers, cauliflower, or zucchini to the curry for extra texture and nutrients.

Make it Spicy: If you like spice, add more chili powder or a diced chili pepper to the curry.

Protein Boost: Add tofu or paneer to the curry for additional protein.

FAQ:
Q: Can I use frozen spinach instead of fresh?
A: Yes, frozen spinach works well in this recipe. Be sure to thaw and drain it before adding it to the curry.

Q: Can I make this curry ahead of time?
A: Yes, the curry can be made ahead of time and stored in the refrigerator. The flavors will develop even more after sitting for a few hours or overnight.