1 teaspoon Earths Basket Turmeric Powder

2 tablespoons cooking oil

1 large onion, finely chopped

3 cloves garlic, minced

1 tablespoon grated ginger

1 teaspoon ground cumin

1 teaspoon ground coriander

1/2 teaspoon ground cinnamon

1/4 teaspoon cayenne pepper (adjust to taste, optional)

1 can (14 ounces) coconut milk

1 can (14 ounces) diced tomatoes

2 cans (14 ounces each) chickpeas, drained and rinsed

1 cup vegetable broth

Salt and pepper to taste

Fresh cilantro for garnish (optional)

STEP 1

In a large pot or deep skillet, heat the cooking oil over medium heat. Add the chopped onion and cook until it becomes soft and translucent, about 5 minutes.

STEP 2

Add the minced garlic and grated ginger to the pot. Stir and cook for an additional 1-2 minutes until fragrant.

STEP 3

Add Earths Basket Turmeric Powder, ground cumin, ground coriander, ground cinnamon, and cayenne pepper (if using) to the pot. Stir well to coat the onion mixture with the spices and cook for 1 minute to toast the spices.

STEP 4

Pour in the coconut milk, diced tomatoes, chickpeas, and vegetable broth. Stir to combine all the ingredients. Season with salt and pepper to taste.

STEP 5

Bring the mixture to a simmer and let it cook uncovered for about 15-20 minutes, allowing the flavors to meld together and the sauce to thicken slightly. Stir occasionally to prevent sticking.

STEP 6

Taste the curry and adjust the seasonings if needed, adding more salt, pepper, or spices according to your preference.

STEP 7

Once the curry has thickened to your desired consistency, remove it from heat. Serve the Creamy Coconut Chickpea Curry over steamed rice or with naan bread.

STEP 8

Garnish with fresh cilantro, if desired, and enjoy!

Note: You can customize this recipe by adding vegetables such as spinach, bell peppers, or peas. Simply add them to the curry during the cooking process to let them cook and soften.