• 1 tablespoon Olive Oil or Coconut Oil: For sautéing the aromatics, providing a base flavor.
• 1 medium Yellow Onion (approx. 1 cup chopped): Finely chopped, forms the aromatic foundation of the curry.
• 2 cloves Garlic: Minced, adds pungent depth.
• 1-inch piece Ginger: Freshly grated, offers a warm, zesty kick.
• 1 tablespoon Curry Powder: A good quality blend is key; adjust to your preferred brand and spice level.
• 1 teaspoon Ground Turmeric: Adds earthy flavor and vibrant yellow color, known for its anti-inflammatory properties.
• ½ teaspoon Ground Cumin: Provides a warm, earthy, and slightly citrusy note.
• ¼ teaspoon Cayenne Pepper (optional): For a touch of heat; adjust or omit based on preference.
• 2 (15-ounce) cans Chickpeas (Garbanzo Beans): Rinsed and drained, the star protein and fiber source.
• 1 (14.5-ounce) can Diced Tomatoes: Undrained, adds moisture, acidity, and body to the curry.
• 1 (13.5-ounce) can Full-Fat Coconut Milk: Creates a creamy, rich sauce; shake well before opening.
• 1 tablespoon Lemon Juice: Freshly squeezed, brightens the flavors at the end.
• ½ cup Fresh Cilantro: Roughly chopped, for garnish and a burst of freshness (plus more for serving).
• Salt and Black Pepper: To taste, for seasoning throughout the cooking process.
• 6-8 Large Tortillas or Wraps: Whole wheat, spinach, flour, or gluten-free options work well.
• (Optional for serving) Baby Spinach or Mixed Greens: A handful per wrap for added nutrients and crunch.
• (Optional for serving) Plain Yogurt or Vegan Yogurt Alternative: For a cooling dollop.
