Chickpea Curry

Heat coconut oil in a large cast-iron pot over medium-high heat. Add diced onions and carrots when the oil is melted. Cook, stirring frequently, until vegetables are translucent and tender, about 8–11 minutes. Don’t rush this step, as these ingredients won’t soften much further. Cooking may take slightly longer in a nonstick pot due to lower heat retention.

Add garlic and fresh ginger; cook for 1 minute. Stir in curry powder, garam masala, paprika, coriander, sugar, cumin, turmeric, salt, pepper, and red curry paste (see notes 1 and 2). Cook, stirring constantly, for 1–2 more minutes or until fragrant, ensuring nothing burns or browns—lower the heat if needed.

Add fire-roasted tomatoes and cook, stirring constantly and scraping the bottom of the pot for 1 minute. Incorporate the drained and rinsed chickpeas, cooking and stirring for another minute. Pour in the coconut milk and stir until combined. Bring to a simmer, then reduce heat to low and simmer for 15–20 minutes, stirring occasionally, until the curry is fragrant and thick.

Juice the lime using a citrus juicer to get 2 tablespoons lime juice. Stir in the lime juice and cilantro. Taste and adjust seasonings, adding salt or pepper if needed. Serve over rice with warmed naan and a scoop of raita if desired (see note 3).