A fusion twist using lemongrass and coconut milk in the chickpea gravy.
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Heat the coconut oil in a large pot over medium heat and sauté the diced onions until they become translucent.
Add the minced garlic, grated ginger, and minced lemongrass, stirring for 2 minutes until fragrant.
Stir in the Thai red curry paste, turmeric, and garam masala, allowing the spices to toast for 1 minute.
Add the chickpeas to the pot, stirring well to coat them thoroughly in the spice and paste mixture.
Pour in the coconut milk and bring the mixture to a gentle simmer, reducing the heat to low-medium.
Let the curry simmer for 15-20 minutes, occasionally mashing a few chickpeas against the side of the pot to thicken the gravy.
Stir in the fresh lime juice and season with salt to taste.
Garnish with fresh cilantro and serve hot over jasmine rice or with warm naan.
