This gentle and saucy chickpea curry from the Vegan Fakeout cookbook is virtually made for dipping with contemporary, heat naan. Weeknight dinners don’t get far more comforting than this.
1 tablespoon sunflower oil
1 onion, finely diced
1 garlic clove, crushed
1 teaspoon ginger purée
1 teaspoon floor cumin
½ teaspoon dried chili flakes
1 tablespoon gentle vegan curry paste
2 heaped tablespoons tomato paste
1 (14-ounce) can full-fat coconut milk
2 (14-ounce) cans chickpeas, totally drained and rinsed
3 tablespoons coconut yogurt
½ teaspoon salt
¼ teaspoon black pepper
