Ingredients:

  • 2 tbsp coconut oil
  • 1 medium onion, finely diced
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 1 tbsp curry powder
  • 1 tsp ground cumin
  • 1/2 tsp turmeric
  • 1/2 tsp salt
  • 2 cups fresh rhubarb, cut into 1/2 inch pieces
  • 2 (15 oz) cans chickpeas, drained and rinsed
  • 1 (14 oz) can full-fat coconut milk
  • 1 tbsp soy sauce
  • 1 cup baby spinach
  • 1 tbsp fresh lime juice
  • 1/4 cup fresh cilantro, chopped

Instructions:

  1. Heat the coconut oil over medium heat. Add the diced onion and sauté for 5–7 minutes until translucent and starting to turn golden. Stir in the garlic and ginger, cooking for just 60 seconds until fragrant.
  2. Add the curry powder, cumin, turmeric, and salt to the onion mixture. Stir constantly for 1 minute until spices smell nutty and toasted.
  3. Toss in the chopped rhubarb and chickpeas. Stir well to coat in the spice paste and cook for 3–4 minutes until rhubarb begins to soften slightly.
  4. Pour in the coconut milk and soy sauce. Stir to combine and bring to a gentle simmer.
  5. Stir in the baby spinach and fresh lime juice, cooking just until the spinach wilts.
  6. Remove from heat and garnish with chopped fresh cilantro.