Coconut Chickpea Curry

Ingredients

• 1 tbsp coconut oil
• 1 large red onion, thinly sliced
• 3 cloves garlic, minced
• 15g fresh ginger, peeled and minced or grated
• 1 tbsp garam masala
• 1/4 tsp ground turmeric
• 1/4 tsp fresh ground black pepper
• 1/4 tsp cayenne pepper (or to taste)
• 1/4 tsp salt
• 400g tin diced tomatoes
• 400g tin full-fat coconut milk
• 400g tin cooked chickpeas drained and rinsed
• Juice of 1 freshly squeezed lime or lemon
• Chopped fresh coriander for serving

Method

In a large skillet, heat the coconut oil over medium-high heat.

Add the red onion with a pinch of salt. Cook, stirring frequently, until the onion is softened.

Reduce the heat to medium. Add the garlic and ginger; stir and cook for 60 seconds or until fragrant. Stir in the garam masala, turmeric, black pepper, cayenne pepper, and salt. Cook for 30 seconds more to toast the spices.

Add the tomatoes to the pan and stir well. Continue to cook, stirring occasionally and after a few minutes stir in the coconut milk and chickpeas. Bring the mixture to a boil, then reduce the heat to simmer.

Simmer for about 10 minutes.

Stir in the fresh lime juice.

Serve over rice, garnished with chopped fresh coriander.