Creamy Chana Masala (Chickpea Curry with Coconut Milk)

Melt the coconut oil in a pan. Fry the onion, garlic and ginger in the oil for 7 minutes until the onion starts to go translucent.
2 tbsp coconut oil, 200 g onions, 2 tbsp minced garlic, 2 tbsp fresh ginger
Add the fresh chilli and dried spices (cumin, garam masala and turmeric) to the onion and stir in. Fry for a further 2-3 minutes
2 medium green chillis, 4 tsp cumin, 4 tsp garam masala, 1 tsp turmeric
Add the tomatoes, chickpeas and sugar and stir in. Simmer for 15-20 minutes until slightly reduced.
800 g tinned chopped tomatoes, 2 tins chickpeas, 2 tsp coconut sugar
The tin of coconut milk should be separated into a thicker white bit on the top and a clear liquid on the bottom. Add the creamy white part to the pan and dispose of the clear liquid part, season and simmer for 5-10 more minutes.
400 ml coconut milk
Notes: Ideally refrigerate the tin of coconut milk overnight or for at least an hour before making this recipe, as this helps to separate the cream from the clear liquid. However, if you're pushed for time, just don't shake the tin! You should be able to scoop out the thick cream without getting too much of the clear liquid.
Serve with rice, naan and salad.