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Coconut Chickpea Curry

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Ingredients

2 tablespoons coconut oil
1 large red onion or yellow onion diced
14 ounces fresh or canned tomatoes diced (400g)
sea salt & ground black pepper to taste
450g canned chickpeas drained & rinsed
3 garlic cloves minced
1 ½ tablespoons garam masala
1 teaspoon curry powder
1/4 teaspoon cumin
380g canned coconut milk
2 teaspoons coconut flour
1 small lime juice of

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Coconut Chickpea Curry

Features:
  • Vegan
Cuisine:
    • Medium

    Ingredients

    Directions

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    Steps

    1
    Done

    In a deep pot over medium-high heat, add the coconut oil.

    2
    Done

    Add in the onions and tomatoes. Grind some sea salt and ground black pepper over the mixture and stir together. Lower heat to medium and allow to cook down until juices of the tomatoes are naturally released and onions are soft, about 10 minutes.

    3
    Done

    Add in the chickpeas, garlic, garam masala, curry powder and cumin. Stir to combine.

    4
    Done

    Add in the coconut milk and stir again. Add in the coconut flour which helps to slightly thicken the curry. Bring the curry to a boil, and then reduce to medium-low so that the mixture continues to simmer for 10 to 12 more minutes.

    5
    Done

    Taste the curry and season with salt and pepper if you desire. Remove the curry from the heat and squeeze a lime lightly over the top of the curry, stirring to combine. Don't skip this step!! Allow to cool slightly and then serve. Enjoy!

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