1-Heat 2 tablespoons of coconut oil in a deep pot over medium-high heat.

2-Add 1 medium diced red or yellow onion and 14 ounces of fresh or canned diced tomatoes, then season with sea salt and ground black pepper to taste. Reduce heat to medium and cook for about 10 minutes, until the tomatoes release their juices and the onions soften.

3-Stir in 16 ounces of drained and rinsed canned chickpeas, 3 minced garlic cloves, 1 ½ tablespoons garam masala, 1 teaspoon curry powder, and ¼ teaspoon cumin until well combined.

4-Pour in 13.5 ounces of canned coconut milk and stir. If desired, add 2 teaspoons of coconut flour to thicken the curry.

5-Bring the mixture to a boil, then reduce heat to medium-low and simmer for 10 to 12 minutes.

6-Taste and adjust seasoning with sea salt and ground black pepper as needed.

7-Remove from heat, squeeze the juice of 1 small lime over the curry, stir well, and serve.