|2 Tbsp||Pastene Extra Virgin Olive Oil|
|1||large yellow onion, diced|
|½ tsp||salt, plus more to taste|
|4 tsp||Pastene Minced Garlic|
|2 Tbsp||ginger, minced|
|2 Tbsp||Pastene Tomato Paste|
|1 Tbsp||curry powder|
|2 tsp||garam masala|
|2 tsp||ground cumin|
|1 tsp||dried basil|
|1||14 oz can coconut milk|
|2||14 oz can Pastene Fire Roasted Diced Tomatoes|
|2||14 oz can Pastene Chickpeas, drained & rinsed|
|3-4 cups||baby spinach, packed|
|fresh basil, sliced for serving|
|basmati rice, cooked, optional|
- Add the oil to a large skillet and warm on medium heat. When the oil starts to shimmer, add the onions and ½ tsp salt and sauté until softened, about 5 minutes.
- Add the garlic and ginger to the onions and continue to cook another minute stirring the continuously. Add in the tomato paste, curry powder, garam masala, cumin and basil, blending until the spices are fragrant.
- Add the tomatoes, coconut milk and chickpeas and mix well until fully combined. Bring the curry to a boil and then reduce the heat to medium low. Simmer for 15 to 20 minutes, stirring occasionally until the sauce thickens.
- In the last few minutes of cooking, add the spinach and mix in until wilted. Season with salt and more spice to taste.
- Serve topped with fresh basil and over basmati rice.