Heat the coconut oil in a large pan and add the finely chopped red
onion. Soften over a medium-high heat for around 5-7 mins or until
starting to pick up some colour. Add the ginger, garlic, garam masala and then stir in the chopped tomatoes and the drained chickpeas. Cook gently for 15 mins to reduce the sauce a little and intensify the flavours.
Remove from the heat and stir through The Coconut Collab Natural Yog.
While the curry simmers you can whip up a couple of these flatbreads.
Combine The Coconut Collab Natural Yog and flour in a large bowl. Mix well then leave to rest for 5 mins. Divide into 2 balls and roll out on a well floured surface to about 3-4 mm thickness and then cook each one in a dry frying pan for 3-4 minutes each side or until patchy golden charred marks appear.