Kurrypinch’s Coconut Chickpea Curry Recipe

½ medium red onion (to fry for garnish)

⅓ cup vegetable oil, plus 2 tablespoons for frying red onions

1 teaspoon black mustard seeds

2 teaspoons fried garlic (store-bought is OK)

2 teaspoons finely chopped fresh ginger

½ cup thinly sliced white onion

1 (4-inch) piece of fresh or frozen pandan leaf, or 2 or 3 fresh curry leaves, roughly chopped (optional)

¾ cup roughly chopped Roma tomatoes (about 3 medium tomatoes)

1 tablespoon turmeric powder

2 teaspoons curry powder

1 teaspoon freshly ground cumin

1 teaspoon paprika

½ to 1 teaspoon cayenne, depending on preference

1 teaspoon kosher salt

1 teaspoon granulated sugar

1 to 3 serrano chiles, depending on preference

2 (15.5-ounce) cans of chickpeas, with aquafaba

¾ cup full-fat coconut milk

1 tablespoon chopped cilantro for garnish