Chickpea tomato-coconut curry

• 2 tbs avocado oil
• 1 yellow onionfinely diced
• 4 garlic clovesminced
• 1 tbs fresh gingerpeeled and finely grated
• 1 ½ tsp ground cumin
• ¾ tsp ground turmeric
• 1 tsp ground coriander
• ¼ tsp cayenne pepper
• 1 can canned diced tomatoes400g can
• 1 can canned coconut milk400ml full-fat can
• 2 cans canned chickpeas400g cans, drained and rinsed
• 1 tsp kosher salt
• ½ bunch fresh cilantroroughly chopped
• 1 lemon

1. 1

   Heat the avocado oil in a Dutch oven over medium heat. Add the diced onion and cook, stirring occasionally, until softened and lightly golden at the edges, about 5-6 minutes.

   Tip: Don't rush this step — a properly softened onion is the flavor foundation of the curry.

2. 2

   Add the garlic and ginger and cook, stirring constantly, until fragrant and the raw smell disappears, about 1 minute.

3. 3

   Add the cumin, turmeric, coriander, cayenne, and kosher salt. Stir to coat the onions and toast the spices until the mixture smells deeply aromatic and the spices are sizzling, about 30-45 seconds.

   Tip: Toasting the spices directly in the oil for this brief moment activates their flavor compounds — you'll smell the difference immediately.

4. 4

   Pour in the canned diced tomatoes and stir well, scraping any stuck spices off the bottom. Bring to a gentle simmer and cook until the tomatoes break down slightly and the sauce thickens, about 4-5 minutes.

5. 5

   Pour in the coconut milk and stir to combine. Add the drained chickpeas. Bring the curry back to a steady simmer and cook uncovered, stirring occasionally, until the sauce has thickened slightly and the chickpeas are heated through, about 8-10 minutes.

   Tip: Full-fat coconut milk makes the sauce noticeably creamier and richer — worth it here.

6. 6

   Taste and adjust salt if needed. Squeeze the lemon over the curry and stir through. Remove from heat, scatter the fresh cilantro on top, and serve immediately.

   Tip: The lemon juice at the end brightens the whole dish and balances the richness of the coconut milk. Keeps in the fridge for up to 4 days — the flavor deepens overnight. Reheat in a saucepan over medium-low heat with a splash of water if it thickens too much.

• Dutch oven (4-liter (4-quart))
• cutting board
• chef's knife
• wooden spoon

Per serving

Nutritional values are estimates only.