Kurrypinch's Coconut Chickpea Curry

For the fried red onion garnish: Thinly slice half of a medium red onion. Heat 2 tablespoons of vegetable or olive oil in a small skillet over medium heat. Add the onion and a pinch of salt and cook, stirring occasionally, until soft and slightly browned, about 6 minutes. Set aside.

Make the curry: In a large, heavy-bottomed pot or Dutch oven, heat the oil over medium heat. Add the mustard seeds and cook until they begin to pop and sputter, 1 to 2 minutes.

Add the fried garlic and ginger and stir until fragrant, about 30 seconds. Add the onions, pandan or curry leaves, and tomatoes, and cook until the onion is slightly softened, 3 to 4 minutes.

Stir in the turmeric powder, curry powder, cumin, paprika, cayenne, salt, sugar and serrano chilies and cook for 1 to 2 minutes, letting the spices meld.

Add the chickpeas and their aquafaba and simmer until the liquid reduces by about a quarter and the ingredients are well combined, 6 to 7 minutes.

Stir in the coconut milk and cook for an additional 1 to 2 minutes, just enough to remove the raw flavor. Garnish with cilantro and fried red onion. Serve hot with rice, roti or string hoppers.