A rich and flavorful vegan curry made with chickpeas, creamy coconut milk, and aromatic spices. Perfect for a hearty dinner served with rice or naan.

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Heat the coconut oil in a large skillet over medium heat.
Add the chopped onion and sauté until translucent, about 5 minutes.
Stir in the garlic and ginger and cook for another minute.
Add curry powder, cumin, turmeric, and cayenne pepper (if using), and toast the spices for 1 minute.
Add the chickpeas, diced tomatoes (with juice), and coconut milk. Stir to combine.
Season with salt and pepper.
Bring to a simmer and cook uncovered for 20 minutes, stirring occasionally, until the curry thickens.
Stir in lime juice and adjust seasoning if needed.
Garnish with chopped cilantro before serving.