Step 1

In a large pan, heat oil over medium heat. Add garlic and ginger and sauté for 1 minute until fragrant.

Step 2

Now add the curry powder and red pepper. Sauté until fragrant, about 30-60 seconds.

Step 3

Add diced tomatoes, chickpeas, water/broth, agave, and salt. Simmer for 5-8 minutes to reduce the liquid, soften tomatoes and meld flavors. Stir occasionally.

Step 4

Pour in coconut milk and lightly simmer for 5-8 minutes to reduce and thicken (don't boil - lower heat if needed). If it's too thick, add a few splashes of broth or water to thin it out.

Step 5

Remove from heat and stir in the lime juice. Taste for seasoning and add more if needed. Top over rice and serve with naan, lime wedges, and cut cilantro if desired. Enjoy!