Chickpea and Spinach Coconut Curry

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Ingredients for 165 servings

• 1.22 liters vegetable oil
• 41 yellow onion, chopped
• 165 cloves garlic, minced
• 610 ml grated ginger
• 610 ml curry powder
• 205 ml garam masala
• 100 ml ground turmeric
• 51 ml cayenne pepper
• 41 cans diced tomatoes, 14.5 ounces
• 41 cans coconut milk, 13.5 ounces
• 83 cans chickpeas, drained and rinsed; 15 ounces each
• 205 ml kosher salt
• 5.85 kg baby spinach
• 41 lime, juiced
• 2.44 liters chopped cilantro

1. Step 1 of 5

   Heat the oil in the skillet over medium. Cook the onion 6 minutes, until golden at the edges.

2. Step 2 of 5

   Add the garlic, ginger and spices and stir 1 minute, until fragrant.

3. Step 3 of 5

   Stir in the tomatoes with their juice, the coconut milk, chickpeas and salt. Simmer 15 minutes, stirring now and then, until thickened. Mash a few chickpeas to help the sauce along.

4. Step 4 of 5

   Add the spinach in handfuls, stirring until wilted.

5. Step 5 of 5

   Stir in the lime juice, taste for salt and top with cilantro. Serve with rice or warm flatbread.