This is a delicious one pot vegan curry – flavorful, healthy, easy to prepare and perfect for any time. Double the recipe and invite friends over!

What you need:

2 tablespoons coconut oil (you can substitute with any veggie oil, but coconut oil intensifies the flavor)

1 medium onion, diced

14 oz (400g) fresh or canned tomatoes, diced

16 oz (450g) canned chickpeas, drained & rinsed (you can also cook 1 cup (175g) dried chickpeas – but it does take time)

4 garlic cloves, minced

1 ½ tablespoons garam masala

1 teaspoon curry powder

1 teaspoon cumin

Salt & black pepper to taste

½ teaspoon chili powder (optional, but nice if you want to spice it up!)

1 can (14oz/400g) coconut milk (or coconut cream)

1 small lime

How to do it:

In a large pot heat coconut oil over medium-high heat.

Add the onions and cook for about 4-5 minutes until they are translucent, add garlic and cook for another minute.

Add tomatoes, garam masala, curry, cumin and some salt and pepper and stir everything.

Lower heat to low-to-medium and allow to cook for about 7-8 minutes.

Add the chickpeas and stir to combine.

Add in the coconut milk and keep stirring so everything mixes well. Let everything simmer at low heat for another 10 minutes.

Taste the curry and add more salt, pepper/chili if you like.

Remove from the heat and squeeze a lime lightly over the top of the curry, stirring to combine.

Serve with rice or naan bread.

Enjoy!