A creamy and flavorful chickpea curry with a hint of sweetness and spice, perfect for a quick and satisfying meal.
Heat a drizzle of oil in a large sauté pan over medium heat.
Use a neutral oil like vegetable or coconut oil for a subtle flavor.
Add the curry powder and toast it for a minute to release its aroma.
Stir constantly to prevent the spices from burning.
Add the chopped onion and minced garlic, sauté until softened.
Cook until the onions are translucent for the best flavor.
Pour in the coconut milk and soy sauce, stirring to combine.
Shake the coconut milk can well before opening to mix the cream and liquid.
Bring the mixture to a gentle boil and let it simmer for 5 minutes.
Stir occasionally to prevent sticking.
Add the chickpeas, diced tomatoes, basil leaves, sugar, and chili flakes.
Adjust the seasoning to taste at this stage.
Simmer for another 5 minutes to blend the flavors.
Cover the pan partially to retain moisture.
Serve hot with jasmine rice or your preferred side.
Garnish with additional basil leaves for a fresh touch.
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