📖 Instructions

1. Prep the Aromatics: Finely chop one medium yellow onion, mince 2-3 cloves of garlic, and grate about an inch of fresh ginger. Don't skimp on the ginger—it adds a lovely warmth. I like using a microplane for the ginger; it turns it into a paste almost instantly.
2. Sauté the Aromatics: In a large pot or Dutch oven, heat 2 tablespoons of coconut oil over medium heat. Add the chopped onion and cook until softened and translucent, about 5-7 minutes. Stir occasionally to prevent burning. Burnt onions equal a bad curry. Trust me, I learned that the hard way!
3. Bloom the Spices: Add the minced garlic and grated ginger to the pot and cook for another minute until fragrant. This step is crucial for releasing the flavors of the spices. Now, add 2 teaspoons of curry powder, 1 teaspoon of turmeric powder, 1/2 teaspoon of cumin powder, 1/4 teaspoon of cayenne pepper (or more, to taste!), and a pinch of salt. Cook for about 30 seconds, stirring constantly, until the spices are fragrant. Be careful not to burn them!
4. Add the Tomatoes: Pour in one 28-ounce can of crushed tomatoes. Stir well to combine with the spices. Bring the mixture to a simmer and cook for about 10 minutes, allowing the tomatoes to break down and meld with the spices. Don't be shy with the tomatoes; they add so much depth!
5. Incorporate the Chickpeas: Drain and rinse two 15-ounce cans of chickpeas. Add them to the pot with the tomato mixture. Stir well to coat the chickpeas with the sauce. If you are feeling fancy, you can use dried chickpeas. Soak them overnight and cook them until they are tender.
6. Simmer the Curry: Reduce the heat to low, cover the pot, and simmer for at least 20 minutes, or up to an hour, stirring occasionally. The longer it simmers, the more the flavors will meld together. This is the part where your kitchen starts to smell amazing. My neighbor always asks what I'm cooking!
7. Add Coconut Milk and Sweetener: Stir in one 13.5-ounce can of full-fat coconut milk and 1 tablespoon of maple syrup (or honey, if not vegan). The coconut milk adds creaminess, while the maple syrup balances the acidity of the tomatoes. Taste and adjust seasonings as needed. I sometimes add a squeeze of lemon juice for extra zing!
8. Garnish and Serve: Garnish with fresh cilantro and a squeeze of lime juice. Serve hot over rice, quinoa, or naan bread. A dollop of vegan yogurt (or regular yogurt, if you're not vegan) is also a nice touch. Enjoy the fruits of your labor!
9. Adjust the spice level: Add more cayenne pepper or a pinch of chili flakes to the curry while cooking. If you don't have cayenne pepper, you can use chili powder instead.
10. To adjust sweetness: add about 1/2 teaspoon of brown sugar or coconut sugar to the curry. If you don't have brown sugar or coconut sugar, you can use regular sugar.
11. If you want to adjust the thickness: to thicken add about 1 tablespoon of cornstarch mixed with 2 tablespoons of cold water. To thin it out add a bit of water or vegetable broth.