In a dutch oven or large pot over medium heat, combine: olive oil, garlic, onion, ginger, red pepper flakes and ginger. Saute for 10 minutes crushing a few of the chickpeas with the back of a wooden spoon (to help thicken the curry).
Add the curry paste and give it a quick stir. Pour in the vegetable broth and coconut milk (it's going to be very thin). Allow the curry to simmer for about 40-50 minutes or until it's a thick stew-like consistency.
Serve immediately with naan or rice, a dollop of yogurt, chopped cilantro, and lime if you have it!
Notes
A note on the cooking time: Please don't skip the long simmer. It will help the curry develop into a thick, creamy, stew. It's delicious. But, it does take time, I'm afraid. Storing: Before storing in the fridge, allow the stew to cool to room temperature, and place in an airtight container. It'll keep for about a week.