Instructions

• Measure and have ready all ingredients listed.
• In a medium-sized stockpot, heat 1 Tbsp olive oil over medium-high heat.
• Add the chopped yellow onion and cook, stirring occasionally, for 2 to 3 minutes until it begins to soften.
• Add 1/2 tsp salt, 1/2 tsp black pepper, 1 Tbsp fresh ginger (minced), 3 cloves garlic (minced), 1 tsp ground coriander, 1/2 tsp ground cumin, 1/2 tsp ground turmeric, 1/8 tsp ground cayenne pepper (optional), and 1 Tbsp curry powder. Continue cooking, stirring often, until the onion is soft and translucent and the spices are fragrant, about 2 to 3 more minutes (about 5 minutes total from step 3).
• Add the (14-ounce) can diced tomatoes, undrained, and cook, stirring constantly, for 1 minute.
• Pour in the (15-ounce) can full-fat coconut milk and bring the mixture to a boil. Reduce the heat and simmer for 5 to 6 minutes, stirring often.
• Add 1 pound large shrimp (peeled and deveined) and the (15-ounce) can chickpeas (drained and rinsed). Cook, stirring gently, until the shrimp are pink and curled, approximately 3 to 4 minutes.
• Stir in 1/2 cup fresh cilantro (chopped). Taste and adjust seasoning if needed.
• Serve hot (suggested over cooked rice).