Easy Chickpea Tikka Masala

In a large saucepan over medium-high heat, add the coconut oil (2 tbsp).

Once the oil is heated, add the red onion (0.5 large), garlic (3 cloves), and fresh ginger (0.5 tbsp). Reduce to medium heat. Grind a sprinkle of [sea salt] and [ground black pepper] over the mixture and stir. Sauté until the onions are translucent and the ginger and garlic are fragrant. Start 4m timer

Reduce heat to medium. Add the ground cumin (2 tsp), ground coriander (2 tsp), turmeric (1.25 tsp), cayenne pepper (2 tsp), paprika (2 tsp), and garam masala (1 tbsp). Stir into the onion mix to combine. Add the tomato paste (1.5 tbsp) and a splash of [water] and sauté it all together, heating up the spices to bring out more flavor. Start 4m timer

Add the tomato sauce (28 oz). Stir everything together. Reduce to a steady simmer and let it all simmer together. Start 5m timer

Remove the pan from the heat and carefully pour the contents into a blender (allow to cool if glass blender). Add the sea salt (1 tsp), ground black pepper (0.5 tsp), and coconut sugar (2 tsp). Blend for about 1 to 2 minutes until everything is fully blended and smooth. Pour the sauce back into the pan. Start 2m timer

Add the chickpeas (2 cans). Stir to combine. Bring the curry to a boil, and then reduce to medium-low so that the mixture continues to simmer, partially covered. Start 10m timer

Pour in the coconut milk (1 cup) and stir to combine. Allow to simmer for about 3 more minutes. Taste the curry and season with [sea salt] and [ground black pepper] if desired. Remove the curry from the heat and squeeze the lime juice (1 tbsp) over the top of the curry, stirring to combine. Don't skip this step!! Start 3m timer

Allow to cool slightly and then serve. Serve with some [rice] and some [vegan naan] as great pairing options. Enjoy!