Burmese Style Vegetable and Chickpea Curry

Instructions

1. 1Heat the 2 tablespoons of coconut oil in a large, heavy-bottomed pot over medium heat, which is about 175°C. Add the 1 large onion, finely chopped, and cook, stirring occasionally, until it is softened and translucent, about 5 to 7 minutes.
2. 2Add the 4 cloves of garlic, minced, and the 2 tablespoons of ginger, minced, to the pot. Cook for 1 minute more, stirring constantly, until you can smell their fragrance.
3. 3Stir in the 1 teaspoon of turmeric powder, 1/2 teaspoon of chili powder, 1 teaspoon of garam masala, 1 teaspoon of cumin powder, and 1 teaspoon of coriander powder. Cook for 1 minute, stirring constantly, until the spices are fragrant and slightly darkened.
4. 4Add the 1 can of diced tomatoes, the 2 cups of chickpeas, cooked, and the 3 cups of mixed vegetables (carrots, potatoes, peas, beans) to the pot. Stir everything together well to combine.
5. 5Pour in the 1 can of coconut milk and the 1 cup of vegetable broth. Stir to mix, then bring the mixture to a gentle simmer. Once simmering, reduce the heat to low, cover the pot, and cook for 30 to 40 minutes, or until the vegetables are tender when pierced with a fork.
6. 6Stir in the 2 tablespoons of lime juice and the 1 tablespoon of soy sauce. Taste the curry and add more lime juice or soy sauce if you think it needs it.
7. 7Serve the curry hot, garnished with the 1/4 cup of fresh cilantro, chopped. This curry is delicious served with rice or naan bread.

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