Creamy Coconut Chickpea Curry

Ingredients

• 480 g (2 cans) canned chickpeas, drained
• 400 ml coconut milk
• 400 g canned crushed tomatoes
• 1 onion, diced
• 4 garlic cloves, minced
• 2 tsp fresh ginger, grated
• 2 tbsp olive oil
• 2 tsp garam masala
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp turmeric
• 1 tsp salt
• 1 handful fresh coriander, for serving

Steps

1. 1
   Heat olive oil in a large pot over medium heat. Add onion and cook for 5 minutes until soft and golden.
2. 2
   Add garlic and ginger, cook for 1 minute. Add garam masala, cumin, coriander, and turmeric, stir for 30 seconds until fragrant.
3. 3
   Add crushed tomatoes and cook for 5 minutes, stirring occasionally.
4. 4
   Add chickpeas and coconut milk. Stir well, bring to a simmer, and cook uncovered for 15 minutes until the sauce thickens.
5. 5
   Season with salt. Serve over basmati rice and top with fresh coriander.