Created by Julie Van Rosendaal
Heat a drizzle of oil or spoonful of ghee in a large skillet set over medium-high heat and sauté the vegetables for 3-4 minutes, until starting to soften.
Add the garlic, curry paste and a sprinkle of salt and cook, stirring, for another minute.
Stir in the chickpeas, tomatoes, cilantro and coconut milk (if you’re using it) and bring to a simmer.
Reduce the heat and cook, stirring often, for 15-20 minutes, or until the chana masala has thickened and the vegetables are tender.
Add a splash of water if it starts getting too thick—it will cook down again.
Season with salt and serve with extra cilantro, if you like.