Cook quinoa according to package directions.

Preheat a large pan with a tbsp of olive oil and sauté chopped onion and tomatoes, on medium heat until soft.

Add coconut milk, garam masala, curry, and drained chickpeas to the pan and simmer for 10-15 minutes.

Add salt and pepper to taste.

Serve with cooked quinoa. Add a pinch of dried chili flakes to garnish your curry.