Chickpea Curry

Halve, peel, and cut onion into a small dice. Peel and finely chop ginger until you have 1 tsp (2 tsp for 4 servings). Peel and finely chop garlic. Zest and quarter lime. Finely chop cilantro.

Heat a large drizzle of oil in a medium pan (use a large pan for 4 servings) over medium-high heat. Add onion; cook, stirring, until softened, 3-4 minutes. Add ginger and garlic; cook, stirring, until fragrant, 30 seconds. Add curry powder, cumin, and half the turmeric (all for 4); stir to coat. Add half the crushed tomatoes (all for 4), chickpeas and their liquid, stock concentrate, 1½ tsp salt (3 tsp for 4), and 1 tsp sugar (2 tsp for 4); bring to a simmer (mixture should be gently bubbling). Cook, stirring occasionally, until sauce is slightly reduced and chickpeas are tender, 5-7 minutes.

Meanwhile, in a small bowl, whisk together half the cornstarch and 1 TBSP cold water (all the cornstarch and 2 TBSP water for 4 servings). In a second small bowl, combine sour cream, a squeeze of lime juice, and a pinch of lime zest. Add water 1 tsp at a time until mixture reaches a drizzling consistency.

Once curry has cooked for 5-7 minutes, stir in cornstarch mixture. Cook until thickened, 1-2 minutes more (add a splash of water if curry seems dry). Stir in half the cilantro and 2 TBSP butter (4 TBSP for 4 servings) until butter has melted. Taste and season with salt and pepper if desired.