Heat up a medium-sized pot with oil and sauté onion slices until they have softened. Cook on a medium to low heat setting.
1 Onion, 1 Tablespoon Oil
Stir in ginger and garlic and sauté over a medium heat setting.
2 Pieces Garlic Cloves, 1 Inch Ginger Fresh
Then add your tomato pieces and tomato purée. Mix it all in and keep over a medium to low-heat setting.
1 Tomato, 2 Tablespoon Tomato Sauce
Continue to add in ingredients and reduce the heat setting to low. Stir in chickpeas and spices, including the black pepper, cayenne pepper, turmeric powder, ground cumin, ground coriander seeds and garam masala.
1 Can Chickpeas, ¼ Teaspoon Black Pepper Ground, ½ Teaspoon Cayenne Pepper Ground, 1 Teaspoon Turmeric, 1 Teaspoon Cumin Seeds Ground, 1 Teaspoon Coriander Seeds Ground, 1 Tablespoon Garam Masala
Pour in Coconut Milk and mix it all in. Increase heat to medium.
2 Cups Coconut Milk
Cook your curry covered for about 20 minutes over a low to medium heat setting so that the ingredients get cooked through and the curry gains on flavor.
Season with salt at the end (optional) and serve up hot with rice or flat bread.
Salt to taste
Video
Notes
1 can chickpeas = 16.9 oz/480grams. You can use dried and boiled chickpeas too. In that case, weigh your chickpeas once they are boiled.
Adding salt is optional and you might not need it.