1 Tbsp - olive oil
1 medium - onion- finely diced
3 - garlic cloves- minced
1 inch - fresh ginger- finely chopped
1 Tbsp - curry powder
1 Tbsp - garam masala
1 tsp - chili powder
1 cup - tomato puree
1 14oz - can light coconut milk
2 15oz - cans chickpeas- drained and rinsed
salt to taste
cooked whole grains- for serving
- In a large saucepan, heat the olive oil over medium heat. Add the onion and cook until soft and translucent, about 5 minutes.
- Stir in the garlic and ginger. Cook for 1 minute. Add the curry powder, garam masala, and chili powder and cook until just fragrant, 30 seconds.
- Whisk in the tomato puree, coconut milk, and chickpeas and let simmer. Reduce the heat to low and cook for 10 to 15 minutes until slightly thickened, stirring occassionally.
- Serve with cooked grains of choice.