Kurrypinch's Coconut Chickpea Curry Recipe - Los Angeles Times

Ingredients

• 1/2 medium red onion (to fry for garnish)
• 1/3 cup vegetable oil, plus 2 tablespoons for frying red onions
• 1 teaspoon black mustard seeds
• 2 teaspoons fried garlic (store-bought is <plum >OK</plum>)
• 2 teaspoons finely chopped fresh ginger
• 1/2 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)
• 3/4 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
• 1/2 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
• 3/4 cup full-fat coconut milk
• 1 tablespoon chopped cilantro for garnish