Measurements

• 1 can
• 1 medium onion
• 2 cloves garlic
• 1 inch ginger
• 2 medium tomatoes
• 1 cup coconut milk
• 1 tablespoon curry powder
• 1 teaspoon cumin
• 1 teaspoon coriander
• 1/2 teaspoon turmeric
• 1/2 teaspoon garam masala
• 1/4 teaspoon chili powder
• Salt to taste
• Pepper to taste
• 2 tablespoons oil
• Fresh cilantro, chopped, for garnish
• 1 tablespoon lemon juice

Preparation Method

• Heat oil in a large pan over medium heat.
• Add the chopped onions and sauté until translucent.
• Add the minced garlic and grated ginger to the pan, and sauté for another minute until fragrant.
• Stir in the curry powder, cumin, coriander, turmeric, garam masala, and chili powder.
• Cook for 1-2 minutes, stirring constantly, to toast the spices.
• Add the chopped tomatoes to the pan and cook until they start to break down and form a sauce, about 5 minutes.
• Add the drained chickpeas to the pan, stirring to coat them in the spice mixture.
• Pour in the coconut milk, and bring the mixture to a simmer.
• Let it cook for 10-15 minutes, allowing the flavors to meld together.
• Season with salt and pepper to taste.
• Stir in the lemon juice and garnish with fresh cilantro before serving.

* Recipe for this meal is curated by GrocerAI's Conversational AI Agent Jiva.