Burmese Tomato and Chickpea Curry

Instructions

1. 1Place a large heavy-bottomed pot on the stove and set the heat to medium (176.7°C / 175°C). Add the 2 tablespoons of coconut oil and let it melt and heat up for about 1 minute.
2. 2Add the 1 medium onion, chopped into small pieces, to the pot. Cook, stirring occasionally, for 5-7 minutes, until the onion pieces look soft and see-through.
3. 3Add the 2 cloves of garlic, minced, and the 2.54 cm of ginger, grated or finely minced. Stir constantly for 1 minute until you can smell their fragrance.
4. 4Add the 1 teaspoon of turmeric powder and the 1/4 teaspoon of chili powder. Stir them into the onion and garlic mixture and cook for 30 seconds until fragrant.
5. 5Pour in the 1 can of diced tomatoes and add the 2 cans of chickpeas, drained and rinsed. Stir everything together and cook for 5 minutes, allowing the flavors to meld.
6. 6Pour in the 1 cup of vegetable broth. Increase the heat slightly to medium-high (190.6°C / 190°C) and bring the liquid to a gentle bubble.
7. 7Once bubbling, reduce the heat to low (121.1°C / 120°C). Cover the pot with a lid and let the curry simmer for 20 minutes. The sauce should thicken slightly during this time.
8. 8Remove the pot from the heat. Stir in the 2 tablespoons of fresh cilantro, chopped, and the 1 tablespoon of lime juice.
9. 9Serve the Burmese Tomato and Chickpea Curry hot.