Peel and chop the onion, garlic, and ginger. Finely dice the chilli, removing the seeds for less heat.

Heat the coconut oil or olive oil in a wide non-stick pan over high heat.

Add the onion, garlic, ginger, and chilli. Fry for 2 minutes, stirring regularly, until the onion starts to brown.

Add the curry paste and black pepper, stir through, and cook for 30 seconds. Keep stirring so the paste doesn't burn.

Drain and rinse the chickpeas and add them to the pan along with the chopped tomatoes and coconut milk. Mix well — any lumps of coconut fat will melt into the sauce.

Stir in the zest and juice of half a lime.

Finely chop the fresh coriander (stalks included) and add it to the pan.

Taste and adjust seasoning — more chilli for heat, more lime for zing, more tamari for depth, or 2–3 Tbsp water if the flavor is too strong.

Serve with teriyaki tofu, sliced avocado, or any sides you like.