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1
In the bowl of a small food processor or blender, process shallot, ginger, and garlic to a fine paste. Alternating, finely mince and smear everything together with the back of a knife until a paste forms, or use a mortar and pestle.
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2
Heat oil in a Dutch oven or large saute pan over medium-low heat. Add the shallot paste. Saute for 7 to 8 minutes, stirring frequently, until tender. (Turn down the heat if the paste starts to brown or crisp.) Add curry powder and saute a few minutes longer to deepen its flavor; stir frequently.
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3
In the same bowl of your food processor or blender, process the fresh tomato (or canned) into a puree; you should have 3/4 cup to 1 cup. (Reserve any amount over 1 cup for another use.) Add the tomato puree to the pan and cook for another 4 to 5 minutes, or until starting to reduce and thicken. Add a few pinches of salt.
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4
Add coconut milk, chickpeas, lemongrass and kaffir lime leaves (if using), fish sauce, and 2 tablespoons water. Stir to incorporate. Bring the mixture to a low boil, reduce heat, and gently simmer until the sauce has reduced and thickened enough to coat the back of a spoon, about 20 minutes. (Don't rush this step; the flavor and texture benefit from this simmering time.) Taste and adjust salt. Add a few pinches of brown sugar, if needed, to balance the tangy sourness of the fish sauce. Add chile flakes if you want more kick.
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5
When ready to serve, remove and discard kaffir lime leaves and lemongrass. Garnish with cilantro and serve with warm naan bread.
