Creamy coconut curry with chickpeas, tomato and warm spices, ready in half an hour.
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| prepStart basmati rice if serving alongside; cover to keep warm when done | ||||
| 2 Tbsp coconut oil | Sauté onion until soft, 5–7 min | Add ginger, garlic; cook 1 min | Stir in spices | Add chickpeas, coconut milk, tomato paste; simmer 15 min |
| 1 medium yellow onion, finely diced (about 1 1/2 cups) | ||||
| 1 Tbsp freshly grated ginger | ||||
| 4 cloves garlic, minced | ||||
| 1 Tbsp garam masala | ||||
| 1 tsp ground coriander seed | ||||
| 1 tsp kashmiri chili powder (or 3/4 tsp sweet paprika and 1/4 tsp cayenne) | ||||
| 1/2 tsp salt and 1/2 tsp cumin | ||||
| 2 15-oz / 425 g cans chickpeas, drained | ||||
| 1 13-oz / 370 g can full-fat coconut milk | ||||
| 1 6-oz / 170 g can tomato paste | ||||
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