Backpacking Chickpea Coconut Curry

Ingredients

• •1 tablespoon oil or ghee
• •1 small onion, diced
• •1 tablespoon Garam Masala
• •1 teaspoon cinnamon
• •1 teaspoon ground ginger
• •1 teaspoon ground turmeric
• •¼ teaspoon cayenne pepper
• •1 teaspoon salt
• •2 tablespoons tomato paste
• •1 14 oz can coconut milk
• •1 14 oz can chickpeas
• •1 cut into wedges lime
• •handful chopped cilantro
• •¼ cup yogurt

Equipment

• • pot
• • camp stove

Instructions

1. 1Heat the oil or ghee in a pot over medium heat and add the onions, sautéing until translucent but not browning.
2. 2Add the Garam Masala, turmeric, ground ginger, cinnamon, and cayenne, and stir briefly to toast the spices until fragrant.
3. 3Add the coconut milk, tomato paste, and salt. Stir until the tomato paste is blended into the coconut milk, then add the chickpeas.
4. 4Cook over medium to med-low heat, stirring frequently until the sauce thickens to your liking, about 10 to 15 minutes.
5. 5Meanwhile, prepare your sides and chop cilantro for garnishing.
6. 6Serve the chickpea curry with a squeeze of lime, a dollop of yogurt if desired, and garnish with cilantro.