Add chopped onion, garlic, and ginger. Cook, often stirring until the onions soften and turn brown. It takes about 2 minutes.
Stir in tomato paste along with all the spices: paprika, cumin, curry powder, and salt. Continue to cook for 1 minute, constantly stirring 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 the chickpeas are soft and cooked.
Turn off the 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 measurements 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.