Ingredients:

  • 1 tbsp coconut oil
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 2 cans (15 oz each) chickpeas, drained and rinsed
  • 1 can (14.5 oz) diced tomatoes, with juices
  • 1 can (13.5 oz) full-fat coconut milk
  • 1 tbsp curry powder
  • 1 tsp ground garam masala
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 tbsp fresh lime juice
  • 1/4 cup fresh cilantro, chopped

Instructions:

  1. Heat the coconut oil in a deep skillet over medium heat. Add the diced onion and sauté for 5–7 minutes until translucent and starting to turn a pale gold.
  2. Stir in the minced garlic and grated ginger, cooking for 60 seconds until fragrant.
  3. Sprinkle the curry powder and garam masala over the onion mixture. Stir constantly for 30–60 seconds until the spices darken slightly and smell toasted.
  4. Pour in the diced tomatoes and chickpeas, stirring to coat everything in the spice paste.
  5. Pour in the coconut milk and stir until the sauce is a uniform mahogany-gold color. Bring to a gentle simmer, then reduce heat to medium-low.
  6. Let the curry bubble softly for 10–12 minutes until the sauce thickens and the chickpeas have absorbed the flavors.
  7. Remove the skillet from the heat. Stir in the fresh lime juice and chopped cilantro before serving.