Step 1

In a pan over medium heat, add the red onion and a tablespoon of water or olive oil. Saute until fragrant, approximately 3 minutes.

Step 2

Add the garlic and ginger along with the curry spices and bell pepper. Saute for a couple of more minutes, until the spices are toasted.

Step 3

Add the peanut butter, crushed tomatoes and chickpeas, and stir, until the peanut butter is melted and the spices have mixed with the crushed tomatoes. Add in the coconut milk and stir.

Step 4

Finish with a handful of fresh herbs or spinach and a squeeze of lime. Enjoy with rice or naan, as desired.