Part 6/9:
Base: Finely chop an onion, minced garlic, and ginger. Sauté in oil for a few minutes, adding a splash of water if necessary to deglaze.
Veggies and Chickpeas: Add sliced mushrooms and cooked chickpeas. Cook for about five minutes until mushrooms are tender.
Spices and Coconut Milk: Stir in curry powder and paprika, cooking briefly to enhance their aroma. Pour in full-fat coconut milk and add sliced red bell pepper. Season with salt and pepper, simmering for a few more minutes.
Final Touches: Add halved cherry tomatoes and a generous handful of spinach. Cook until the spinach softens, then remove from heat.
Serving Suggestions: