This is a fast weeknight curry that leans on the shelf's single ingredient to build something warm and substantial. Light coconut milk thins and enriches a quick spiced sauce, where chickpeas and greens do the work of making it filling.

Serves 2. 25 minutes, 20 at the stove.

About 950 calories a serving, 22 g protein, 62 g carbohydrate, 77 g fat. From USDA figures for 80% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat 1 tablespoon oil in a large skillet over medium-high heat. Dice 1 medium onion and add it to the pan; cook, stirring, until it softens and begins to brown, about 4 minutes.4 min
2. Mince 2 cloves garlic and add them to the pan along with 1 teaspoon cumin and 1/2 teaspoon turmeric; stir and cook until fragrant, about 30 seconds.
3. Add the can of coconut milk and 1 can of drained chickpeas to the pan; bring to a gentle simmer, then reduce heat to low. Stir in 1/2 teaspoon salt and 1/4 teaspoon pepper. Simmer for 5 minutes.5 min
4. Add 3 cups fresh spinach to the pan and stir gently until the leaves wilt completely, about 2 minutes. Taste and adjust salt and pepper as needed before serving.2 min

Note Swap canned spinach if fresh is not available, but add it only in the last minute to avoid overcooking. Leftovers keep for three days in the refrigerator; reheat gently on the stovetop. Serve over rice with lime wedges on the side.