Coconut Chickpea Curry

Ingredients 

• 1 tbsp olive oil 
• 1 medium brown onion, diced 
• 2 cloves garlic, crushed
• 1 1/2 tbsp garam masala
• 1 tsp curry powder
• 1/2 tsp cumin 
• 1 400g can of chickpeas, drained and rinsed 
• 1 400mL can of coconut milk
• 1 400g can of crushed tomatoes 
• 2 carrots, thinly sliced 
• Optional other vegetables: broccoli or cauliflower chopped into small florets, fresh or frozen spinach, green beans, or frozen peas 
• 1 small lime or 1 tbsp lime juice

Method

1. Heat a large pot or frying pan over medium heat, add the olive oil 
2. Add in onions and garlic, and sautè for 5-10 minutes until onions are translucent 
3. Add garam masala, curry powder, cumin and chickpeas. Stir to combine. 
4. Add coconut milk, canned tomatoes and any vegetables. Stir. Bring to a boil and reduce to simmer for 15 minutes. 
5. Taste and season with salt and pepper.
6. Remove from heat and add lime juice. 
7. Best served with brown or white basmati rice.