1bunchspinachor chard: cleaned, stemmed, and chopped
2cupsgarbanzoscooked
1Tablespoonchili powderadjust to spice preference
1teaspoonturmeric
1teaspoonberbere spice
inchcinnamon stick
bay leaf
salt to taste
1can coconut milkor two cups
fresh cilantrofor garnish
Instructions
Dry saute the onion until translucent
Add the garlic and ginger to the onions and cook until they become fragrant—about a minute.
Add the tomato sauce, vegetables (except spinach), garbanzos, and seasonings and stir to combine. Add enough water or stock to not quite cover the mixture.
Simmer until the vegetables are tender, about 20 minutes. If using an Instant Pot, use the manual setting and cook for 5 minutes, then release the pressure.
Turn down the heat and stir in the spinach (if using) and coconut milk. Continue to cook, stirring, until the whole mixture is hot and the spinach is wilted. Do not bring to a boil.
Notes
Serve the curry on its own or over rice, garnished with chopped cilantro.