2 tablespoons coconut oil
1 large onion diced
Fresh tomatoes peeled and diced (400g)
Chickpeas drained & rinsed (454g). (Cook raw chickpeas in the pressure cooker for 40 to 60 minutes or canned is also an option)
3 garlic cloves minced
1 ½ tablespoons garam masala
1 teaspoon curry powder (I use Kashmiri)
1/4 teaspoon cumin
1/4 teaspoon black mustard seed
Coconut milk* (383g)
In a deep pot over medium-high heat, add the coconut oil.
Add cumin seeds and mustard seeds.
Add onion and cook until onions are soft.
Add garlic, garam masala and curry powder.
Add in tomatoes. Lower heat to medium and allow to cook down until juices of the tomatoes are naturally released and about 10 minutes.
Add in the chickpeas, Stir to combine.
Add in the coconut milk and stir again. Reduce to medium-low so that the mixture continues to simmer for 10 to 12 more minutes.
Taste the curry and season with salt if you desire. Remove the curry from the heat and squeeze a lime lightly over the top of the curry, stirring to combine.