Created by dienia b on June 13, 2022
Step 1: Mix spices ahead of time
Step 2: Heat the oil in a large frying pan over a medium heat.
Step 3: Cook the onions for 5 minutes, or until starting to turn golden.
Step 4: Add in the garlic, ginger and chili and cook for 1 minute, or until fragrant.
Step 5: Mix in the dry spices( do these to your taste ,they used a teaspoon) and continue to cook for 2 minutes to release their oils.
Step 6: Pour in the canned tomatoes and chickpeas then bring up to a simmer.
Step 7: Cook for 6 minutes then add in the coconut milk and season with a pinch of salt and pepper to taste.
Step 8: Simmer for a further 8 minutes or until the sauce has thickened slightly.
Step 9: Lastly add in the quartered tomatoes of 2 tomatoes,(cut in 8ths if to big you want edible) and warm through.
Step 10: Remove from the heat and squeeze in the lemon juice.
Step 11: Serve the curry with cilantro over rice