Ingredients:

  • 1 large yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated (or microplaned into paste)
  • 1 tbsp coconut oil
  • 1.5 tbsp yellow curry powder
  • 1 tsp ground cumin
  • 0.5 tsp ground turmeric
  • 0.5 tsp smoked paprika
  • 0.5 tsp cayenne pepper
  • 2 cans (15 oz each) chickpeas, drained and rinsed
  • 1 can (14 oz) full-fat coconut milk
  • 1 can (14 oz) fire-roasted diced tomatoes, undrained
  • 0.5 cup vegetable broth
  • 1 tsp sea salt
  • 1 tbsp fresh lime juice
  • 0.5 cup fresh cilantro, chopped

Instructions:

  1. Heat coconut oil in a heavy-bottomed pan over medium heat. Add diced onion and sauté for 7 minutes until edges are golden brown.
  2. Add minced garlic and grated ginger; cook for 1 minute until fragrant.
  3. Stir in curry powder, cumin, turmeric, smoked paprika, and cayenne. Bloom the spices for exactly 60 seconds, stirring constantly.
  4. Deglaze the pan by pouring in the fire-roasted tomatoes and vegetable broth, scraping up any browned bits.
  5. Stir in the drained chickpeas and ensure they are submerged.
  6. Pour in the full-fat coconut milk and sea salt. Stir until the sauce is a pale orange.
  7. Reduce heat to low and simmer for 15 minutes until the sauce has thickened and reached a velvety consistency.
  8. Remove from heat and stir in fresh lime juice and chopped cilantro before serving.