Chickpea Curry

Bahan-bahan (4 porsi)

• 2 tablespoons canola oil (grapeseed oil, or coconut oil)
• 1 large yellow onion (diced)
• 1 teaspoon kosher salt
• 1/4 teaspoon ground black pepper
• 1 bay leaf
• 2 teaspoons garam masala (or an additional 1 to 2 teaspoons curry powder)
• 2 teaspoons curry powder
• 1/4 teaspoon cayenne pepper (reduce to 1/8 teaspoon if sensitive to spice)
• 3 cloves garlic (chopped)
• 1 tablespoon minced fresh ginger (from about a 1-inch piece of ginger)
• 1 (14.5-ounce) can crushed tomatoes
• 2 (15-ounce) cans reduced sodium chickpeas, rinsed and drained
• 1 (13.5-ounce) can coconut milk (use regular, not lite)
• 10 ounces frozen peas (no need to thaw, optional)
• 1 tablespoon freshly squeezed lime juice or lemon juice
• Prepared brown rice (for serving (see Instant Pot Brown Rice))
• Chopped fresh cilantro (for serving)
• Homemade naan (warmed; optional for serving)