Melt the coconut oil in a medium-large pot over medium heat.
Add the onion, then reduce the heat to medium-low.
Gently cook for 20 minutes, stirring occasionally.
Add the ginger, and cook one minute more.
Stir in the garam masala, turmeric, black pepper, cayenne pepper, and salt, and cook for another minute.
Stir in the diced tomatoes and coconut milk, then remove from heat.
Blend until smooth.
Heat the blended curry until simmering, then stir in the carrots, broccoli, and chickpeas. Cover.
Simmer until the veggies are cooked to your liking. (I prefer crisp-tender.)
Serve over brown rice, with cilantro and lime wedges.
