Chickpea and Spinach Coconut Curry

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Ingredients for 28 servings

• 7/8 cup vegetable oil
• 7 yellow onion, chopped
• 28 cloves garlic, minced
• 7 tablespoons grated ginger
• 7 tablespoons curry powder
• 2 1/3 tablespoons garam masala
• 3 1/2 teaspoons ground turmeric
• 1 3/4 teaspoons cayenne pepper
• 7 cans diced tomatoes, 14.5 ounces
• 7 cans coconut milk, 13.5 ounces
• 14 cans chickpeas, drained and rinsed; 15 ounces each
• 2 1/3 tablespoons kosher salt
• 35 ounces baby spinach
• 7 lime, juiced
• 1 3/4 cups 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.