A flavorful and budget-friendly vegan curry with chickpeas, spinach, and coconut milk, perfect for a quick and satisfying meal.
Sauté the onion and garlic in oil until fragrant, then add the baby spinach and cook until wilted.
Add the chickpeas and red Thai curry paste to the pan, stirring well to combine.
Pour in the coconut milk and chunky tomatoes, then season with salt and pepper to taste.
Let the curry simmer for about 10 minutes, allowing the flavors to meld together.
Serve the curry hot, garnished with fresh herbs if desired, and enjoy your meal!
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