Ingredients
2 tablespoons olive oil or 1/4 cup water/broth
1 large onion, diced
1 teaspoon cumin seeds
3 – 4 garlic cloves, minced
2 inch piece of ginger, minced or grated
1 tablespoon ground coriander, optional
1 1/2 teaspoons turmeric
1 heaping teaspoon garam masala
1/2 – 1 teaspoon cayenne
1/2 teaspoon mineral salt
2 cans (14oz) diced tomatoes, with juices (or 4 tomatoes chopped)
2 tablespoons tomato paste
2 cans (14oz) chickpeas (garbanzo beans), drained and rinsed
1 can (15oz.) coconut milk (full or low fat – cream is ok too)
To Serve
1/2 cup chopped fresh cilantro
grain of choice (rice, quinoa, couscous)
homemade vegan naan
Instructions
In a large pot, heat oil or water over medium heat, add onions and cumin seeds, cook for 5 – 7 minute, until onions are browned around the edges. Add the ginger and garlic, cook 1 to 2 minutes more. Add the garam masala, turmeric, garam masala, cayenne and cook for 1 – 2 two minutes, or until nice and fragrant. Add tomatoes and cook for 4 minutes, until they breakdown a bit. Add tomato paste, chickpeas and coconut milk, stir to combine and bring to a gentle simmer, stirring occasionally. Simmer, covered, for 25 to 30 minutes over low heat, stirring occasionally
