Burmese Tomato and Chickpea Curry (Vegan)

Instructions

1. 1Place a large, heavy-bottomed pot or Dutch oven on the stove over medium heat (about 165°C / about 165°C). Add the 2 tablespoons of coconut oil and let it melt and shimmer.
2. 2Add the 1 large onion, chopped into small pieces, to the pot. Cook, stirring occasionally, until the onion pieces are soft and translucent, about 5 minutes.
3. 3Add the 4 cloves of garlic, minced, and the 1 tablespoon of ginger, grated. Stir constantly for 1 minute until you can smell their fragrance.
4. 4Add the 1 teaspoon of turmeric powder, 0.5 teaspoon of chili powder, and 1 teaspoon of garam masala to the pot. Stir constantly for 1 minute to toast the spices.
5. 5Pour in the 2 cans of diced tomatoes (undrained), the 2 cans of chickpeas (drained and rinsed), and the 1 cup of vegetable broth. Stir everything together and bring the mixture to a gentle simmer.
6. 6Reduce the heat to low (about 121.1°C / 121°C), cover the pot, and let the curry simmer gently for 25 to 30 minutes. Stir occasionally, and watch as the sauce thickens.
7. 7Once the sauce has thickened to your liking, remove the pot from the heat. Stir in the 1 tablespoon of lime juice.
8. 8Serve the Burmese Tomato and Chickpea Curry hot, garnished with the 0.25 cup of cilantro, chopped. This curry is excellent served with rice or naan bread.

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