Chickpeas and Prawn Curry

1In a food processor, combine the onions (2), garlic (4 cloves), ginger (1 inch), green chilies, (2) ground cumin (1 teaspoon), ground coriander (1 teaspoon), turmeric powder (1 teaspoon), chili powder (½ teaspoon), and tomato paste (1 tablespoon). Blend until smooth to make the curry paste.

2Heat the vegetable oil (2 tablespoons) in a large pan over medium heat. Add the curry paste and cook for 2-3 minutes, stirring frequently, until fragrant.

3Add the chickpeas to the pan and stir to coat them in the curry paste.

4Pour in the coconut milk (1 cup) and vegetable broth (1 cup). Stir well to combine.

5Bring the curry to a gentle simmer and cook for 10 minutes, allowing the flavors to meld together.

6Add the prawns (200 g) to the curry and cook for an additional 3-5 minutes, or until the prawns (200 g) are cooked through.

7Season with garam masala (1 teaspoon) and salt (1 teaspoon), adjusting according to taste.

8Garnish with fresh cilantro leaves.

9Serve the chickpeas and prawn curry hot with steamed basmati rice or naan bread, if desired.