1. Heat 10ml vegetable oil in a large pan over medium heat. 2. Add 75g diced onion and cook for 3-4 minutes until softened. 3. Add 6g minced garlic and 5g grated ginger. Cook for 30 seconds until fragrant. 4. Add 6g curry powder, 3g cumin, 2g turmeric, and 2g garam masala. Cook for 30 seconds. 5. Add 150g diced tomatoes and cook for 3-4 minutes until they begin to break down. 6. If using frozen corn, thaw according to package instructions. If using canned corn, drain and rinse. 7. Add 150g corn kernels and 150g chickpeas. Stir to combine. 8. Add 150ml coconut milk and bring to a simmer. 9. Simmer for 10 minutes, stirring occasionally. 10. Stir in 5ml lime juice and season with salt to taste. 11. Serve garnished with 10g chopped cilantro, over 150g cooked brown rice if desired.