A quick, creamy curry that leans on one can of coconut milk for its silky base. This shelf gives you the richness; garlic, onion, and spices do the heavy lifting in the time you have. Serve it over rice to soak up every drop.

Serves 2. 25 minutes, 15 at the stove.

About 2150 calories a serving, 42 g protein, 138 g carbohydrate, 175 g fat. From USDA figures for 78% of the ingredients; amounts are the recipe's.

Cook mode

1. Dice 1 medium onion and mince 3 cloves of garlic. Heat 2 tablespoons of oil in a large skillet over medium heat. When the oil shimmers, add the onion and cook until softened and lightly golden, about 5 minutes.5 min
2. Stir in the garlic, 1 teaspoon cumin, 1 teaspoon coriander, and 1/2 teaspoon turmeric. Cook until fragrant, about 1 minute, stirring constantly so the spices don't burn.1 min
3. Drain and rinse one 15 oz can of chickpeas and add them to the skillet. Pour in the entire 32 oz can of coconut milk and bring to a simmer over medium-high heat, stirring occasionally.3 min
4. Add 3 cups packed fresh spinach in handfuls, stirring after each addition until the leaves wilt. Taste and season with salt and pepper.3 min
5. Simmer gently for 5 minutes to let the flavors meld, then serve over rice.5 min

Note Swap spinach for Swiss chard or kale if you prefer. Leftovers keep in the refrigerator for three days and taste richer the next day. Serve alongside white or brown rice, with lime wedges and chopped cilantro on the side if you have them.