Add chopped onion, garlic, and ginger. Cook, stirring often until onion soften and brown, about 2 minutes
Stir in tomato paste along with all the spices: paprika, cumin, curry powder, and salt. Continue to cook for 1 minute, stirring constantly to form a thick curry paste.
Stir in diced tomatoes and canned coconut cream to form a smooth coconut curry sauce.
Stir in diced red capsicum and canned chickpeas.
Cover the pot and reduce heat to bring to a light simmer. Continue cooking for 20-30 minutes, stirring once in a while until chickpea are soft and cooked.
Turn off heat and stir in fresh lime juice and fresh cilantro
Serve with basmati rice on the side or cauliflower rice for a low-carb option.
Store in a sealed container in the fridge for up to 4 days or in the freezer.
Rewarm in the microwave or in a saucepan.
Dried chickpeas - read my blog post above for instructions and measurement to use dried chickpeas.Can I add vegetables to my curry?Yes, you can add 1-2 cups of soft or hard vegetables in the curry sauce at the same time you add the canned chickpeas.