In a large pan, heat 1 tablespoon of coconut oil over medium heat until shimmering. Add diced onion and sauté for 3-5 minutes until translucent.

Stir in the minced garlic, finely chopped ginger, and red chili pepper, cooking for 1 minute until aromatic.

Incorporate the ground cumin, ground coriander, chili powder, and turmeric, allowing them to toast for an additional minute.

Add the tomato paste to the pan, stirring well to combine. Gradually pour in the coconut milk, bringing to a gentle simmer.

Once simmering, add the broccoli florets and drained chickpeas, ensuring they are submerged in the coconut sauce.

Let the curry simmer for about 10-15 minutes, or until the broccoli is tender yet still slightly crisp.

Stir in the optional coconut cream and freshly chopped cilantro just before serving.