In a large skillet, stir together the coconut oil, turmeric, coriander, cumin, curry powder, and minced garlic. Allow the mixture to cook for a minute or two to bring the flavors out.
Remove the lid from the pan and continue stirring occasionally for about 5 minutes, or until the curry has reached the desired thickness.
Add salt and pepper to taste, and serve with a side of rice and naan if desired.
Salt and pepper to taste, Naan bread and/or rice for serving serve
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Notes
This easy Indian-style curry is great with fresh vegetables added in. Experiment with whatever veggies are in season to add some extra nutrients and flavor to this delicious dish.
Substitute olive oil for the coconut oil, if desired.
Allowing the curry to cook with the lid on helps soften the chickpeas for a better texture in the dish.
Store leftovers in the fridge for up to 4 days. Note that the curry thickens a bit during storage in the fridge.
Basmati rice works well with this recipe, but you can use any rice.