Tomato Chickpea and Spinach Curry

1. 1TemperGradually warm a sensitive ingredient with a little hot liquid so it does not curdle or seize. the whole spices. Set a Dutch oven or deep skillet over medium heat and add the oil. When the oil shimmers, add the cumin seeds and mustard seeds. Cook until the cumin darkens slightly and the mustard seeds begin to pop, about 30 to 60 seconds. Add the curry leaves and stand back; they may sputter because apparently dinner enjoys drama.
2. 2Cook the aromaticsFlavor-building ingredients such as onion, garlic, celery, or ginger, usually cooked near the start.. Add the onion and cook, stirring often, until softened and lightly golden, 6 to 8 minutes. Stir in the garlic and ginger and cook until fragrant, about 1 minute.
3. 3BloomWarm a spice or seasoning briefly in fat or liquid to bring out more aroma and flavor. the ground spices. Add the coriander, turmeric, and Kashmiri chili powder. Stir constantly for 30 seconds, just until fragrant; do not let the spices scorch.
4. 4SimmerCook in liquid with gentle, occasional bubbles—not a full rolling boil. the curry. Stir in the crushed tomatoes, chickpeas, water, and salt. Bring to a gentle simmer, then reduce the heat to maintain steady, lazy bubbles. Cook uncovered, stirring occasionally, until the sauce thickens and the chickpeas are hot throughout, 15 to 18 minutes.
5. 5Finish and serve. Stir in the garam masala and spinach a handful at a time until wilted, about 2 minutes. Taste and add salt if needed. Serve hot with lemon wedges for squeezing over each portion.

Make it creamier

Stir in 1/2 cup canned coconut milk with the spinach, then simmer briefly until hot.

Adjust the heat

Use up to 1 teaspoon Kashmiri chili powder for more heat, or use mild paprika for a gentler curry.