Spicy Ginger and Garlic Curry

Ingredients

• 0.5 cup Fresh ginger, grated
• 10 cloves Garlic cloves, minced
• 1 medium Yellow onion, diced
• 1 whole Scotch bonnet pepper, seeded and minced
• 3 tablespoons Curry powder
• 14 ounces Coconut milk
• 2 cans Chickpeas, drained and rinsed
• 1 cup Vegetable broth
• 4 sprigs Fresh thyme
• 2 tablespoons Coconut oil
• 1 tablespoon Fresh lime juice(optional)

Instructions

1. 1

   Heat the coconut oil in a large pot over medium heat until shimmering.

2. 2

   Add the diced onion and sauté for 5 minutes until translucent and soft.

3. 3

   Stir in the grated ginger, minced garlic, and Scotch bonnet pepper, cooking for 2 minutes until very fragrant.

4. 4

   Add the curry powder to the aromatics and stir constantly for 1 minute to 'toast' the spices.

5. 5

   Pour in the chickpeas, coconut milk, and vegetable broth, stirring to combine everything thoroughly.

6. 6

   Add the fresh thyme sprigs and bring the mixture to a gentle boil.

7. 7

   Reduce heat to low and simmer for 20 minutes until the sauce has thickened and flavors are deep.

8. 8

   Remove the thyme stems, stir in the lime juice, and serve hot over steamed rice.