Creamy Coconut Chickpea Vegan Curry

• 1 tablespoon coconut oil or vegetable oil
• 1 medium onion, finely chopped
• 3 garlic cloves, minced
• 1 tablespoon fresh ginger, grated
• 1 tablespoon garam masala
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1/2 teaspoon chili powder (adjust to taste)
• 1 can (14 oz) diced tomatoes
• 1 can (14 oz) full-fat coconut milk
• 2 cans (15 oz each) chickpeas, drained and rinsed
• Salt to taste
• 1/4 cup fresh cilantro, chopped (optional)
• Cooked basmati rice or warm naan bread, for serving

Instructions

1. Heat the coconut oil in a large skillet or saucepan over medium heat until shimmering.
2. Add the chopped onion and sauté for 5-7 minutes until softened and translucent, stirring occasionally to prevent burning.
3. Stir in the minced garlic and grated ginger, cooking for another 1-2 minutes until fragrant.
4. Add garam masala, turmeric, cumin, and chili powder to the pan. Cook the spices for 1 minute, stirring constantly to toast and release their aroma.
5. Pour in the diced tomatoes with their juices, stirring well to combine. Let the mixture simmer for 5 minutes, allowing the tomatoes to break down slightly.
6. Stir in the coconut milk and chickpeas, mixing thoroughly. Reduce heat to low and simmer gently for 15 minutes, uncovered, stirring occasionally to thicken the sauce.
7. Season with salt to taste. If desired, add chopped fresh cilantro and stir just before serving.
8. Serve hot over cooked basmati rice or with warm naan bread for a complete meal.

Chef tips

• Use full-fat coconut milk for a creamy, rich curry; light coconut milk will yield a thinner sauce.
• If you prefer a spicier curry, increase the chili powder or add a pinch of cayenne pepper.
• To add more vegetables, consider stirring in spinach, bell peppers, or diced carrots during the simmering step.
• For a nutty twist, garnish the curry with toasted cashews or almonds just before serving.