Golden curry powder, fresh ginger, and garlic build a fragrant base before diced tomatoes simmer down into a rich, thickened sauce. Full-fat coconut milk brings everything together into a creamy, velvety curry, while two cans of chickpeas turn it into a hearty, protein-packed main. A finishing squeeze of lime juice and a handful of fresh cilantro brighten the whole pot right before serving. It's the kind of one-pan dinner that tastes like it simmered all day but comes together in about thirty minutes, and it's a solid, satisfying choice for a vegetarian weeknight rotation. Serve it over rice or with warm flatbread to soak up every bit of that spiced coconut sauce.
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Heat the olive oil in a large skillet or saucepan over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 5–6 minutes.
Add the garlic and ginger and cook, stirring constantly, until fragrant, about 1 minute. Watch closely so the garlic does not brown.
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