Coconut Shrimp Curry

Ingredients

• 2 tbsp. coconut oil, divided
• 1 lb. raw shrimp, peeled and deveined
• 0.5 onion, chopped
• 4 cloves garlic, minced
• 2 tsp. garam masala
• 1 tsp. kosher salt
• 1.25 tsp. curry powder
• 1 tsp. chili powder (reduce to 1/2 tsp. for a less spicy curry)
• 1 14-oz. can full-fat or lite coconut milk
• 1 6-oz. can tomato paste
• 1 15-oz. can chickpeas, drained and rinsed
• 1 tbsp. cornstarch
• 1 tbsp. warm water
• 0.333 c. chopped fresh cilantro
• 2 c. Cooked rice, for serving

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