Garam Masala Curry (Print Version)

# Ingredients:

01 - 2 tablespoons olive oil.
02 - 1 medium yellow onion, finely diced.
03 - 4 cloves garlic, minced.
04 - 1 tablespoon minced ginger.
05 - 1 teaspoon garam masala.
06 - 1 teaspoon ground cumin.
07 - 1/2 teaspoon ground coriander.
08 - 1/2 teaspoon ground turmeric.
09 - 1/2 teaspoon red chili flakes.
10 - 2 cups vegetable broth or water.
11 - 2 cans (15 oz each) chickpeas, drained and rinsed.
12 - 2 medium potatoes, peeled and chopped.
13 - 1/2 teaspoon sea salt.
14 - 1 can (15 oz) whole peeled tomatoes.
15 - 1 can full-fat coconut milk.
16 - 3 cups baby spinach.

# Instructions:

01 - Heat oil and cook diced onion until golden, 3-4 minutes.
02 - Add garlic and ginger, cook 30 seconds.
03 - Add all spices and cook 30 seconds, stirring often.
04 - Add broth, potatoes, chickpeas, salt, pepper, and crushed tomatoes.
05 - Cook 30-35 minutes until potatoes are tender and curry thickens.
06 - Stir in coconut milk and spinach, cook 2-3 minutes until wilted.

# Notes:

01 - Keeps in fridge for 4-5 days.
02 - Can be frozen for up to 3 months.
03 - Great for meal prep.

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