How to make it

  • In a food processor add tomato, garlic, ginger, and jalapeno. Pulse them until pureed.
  • Heat oil in a medium skillet over medium heat. Add onion and cook until it turns golden brown.
  • Add the spices (curry powder, cumin powder, coriander powder, turmeric powder, cayenne powder) and cook for 30 seconds
  • Add the tomato-garlic puree, tomato paste and cook for about 5 minutes or until most of the water evaporates.
  • Add coconut milk, chickpeas, garam masala, salt, pepper
  • Bring the mixture to a boil, then simmer on low heat about 10 minutes. ( Add water if necessary)
  • At the end sprinkle some chopped cilantro and serve with rice

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