Method:
1 Heat oil in a saucepan over medium heat, cook the garlic and onion for 1-2 minutes or until beginning to soften, add curry paste, chickpeas, coconut milk and tomato, bring to a simmer and cook for 3-4 minutes or until  thickened slightly, season to taste.
2 Combine yoghurt and coriander in a small bowl and season with salt and pepper.
3 Serve the curry with coriander yoghurt with lime wedges