Pick Up Limes: Mushroom & Chickpea Coconut Curry

1. Add the oil, onion, garlic, and ginger to a large pot on high heat and sauté for 3 minutes. Add splashes of water as needed to deglaze the pot.
2. Add the chickpeas and mushrooms to the pot and cook for 5 minutes.
3. Add the curry and paprika powder and sauté for one minute longer.
4. Add the coconut milk, bell peppers, salt and pepper, and cook for another 5 minutes.
5. Add the spinach and tomatoes at the end, and stir. When the spinach has wilted, remove from heat.
6. Serve with rice or naan, and garnish with chili flakes and lemon wedges. Enjoy!

Notes
Speed it up: if you are serving the curry with red or brown rice, soak the grains overnight so that they cook faster the next day. Bonus: soaking also helps boosts nutrition!
Storage
Store in an airtight container in the fridge for up to 3 days.