2 tablespoons olive oil
1 medium onion, sliced
14 ounces fresh tomatoes, diced (if using canned, drain the tomatoes)
16 ounces can chickpeas, drained
3 garlic cloves, minced
2 tablespoons garam masala (see recipe below)
1 teaspoon curry powder
1/4 teaspoon cumin
13.5 ounces can coconut milk
1 small lime, juiced
sea salt & ground black pepper, to taste
In a deep pot over medium high heat, add the olive oil.
Add in the onions and garlic, garam masala, curry powder and cumin. Stir to combine. Grind some sea salt and ground black pepper over the mixture and stir together. Add tomatoes and lower heat to medium and allow to cook down until juices of the tomatoes are naturally released and onions are soft, about 10 minutes.
Add in the coconut milk and stir again. Bring the curry to a boil, then add chickpeas. Reduce to medium-low so that the mixture continues to simmer for 10 to 12 more minutes.
Taste the sauce and season with salt if necessary. Remove the curry from the heat and squeeze a lime lightly over the top of the curry, stirring to combine. Allow to cool slightly and then serve over rice or mixed greens. Enjoy!
Don’t have Garam Masala? Make your own. Add 1/2 tsp each: ground cloves, nutmeg, cardamon, cinnamon, cumin to a small ball and stir.