Cook your base: Start rice or quinoa according to package directions so it’s ready when the curry is done. Fluff and set aside.

Sauté aromatics: Heat oil in a large pot over medium. Add onion with a pinch of salt. Cook 5–7 minutes, stirring, until soft and lightly golden. Add garlic and ginger; cook 1 minute until fragrant.

Bloom the spices: Stir in curry powder, cumin, turmeric, and cayenne. Cook 30–45 seconds, stirring, to toast the spices. If the pot looks dry, add a splash of oil.

Build the sauce: Add diced tomatoes with their juices. Simmer 2–3 minutes to reduce slightly. Stir in chickpeas, coconut milk, and 1/2 cup broth. Bring to a gentle simmer.

Simmer to thicken: Reduce heat to medium-low. Cook 10–15 minutes, stirring occasionally, until the sauce thickens and flavors meld. Add a splash more broth if it gets too thick.

Finish and balance: Stir in spinach or kale until wilted, 1–2 minutes. Add lemon juice and sugar (if using). Season generously with salt and pepper. Taste and adjust spices or acidity.

Portion for meal prep: Divide rice or quinoa into 4–6 containers. Top with curry. Let cool uncovered for 15–20 minutes before sealing.

Garnish: Add chopped cilantro if you like. Store as directed below.