Coconut Chickpea Curry
Coconut Chickpea Curry is an easy and comforting dish that you'll absolutely love.
Equipment
- Deep pot
Ingredients
Base Ingredients
- 2 tablespoons coconut oil
- 1 medium red onion or yellow onion diced
- 14 ounces fresh or canned tomatoes diced (400g)
- sea salt & ground black pepper to taste
- 16 ounces canned chickpeas drained & rinsed (454g)
- 3 garlic cloves minced
- 1.5 tablespoons garam masala I use [this one](https://rstyle.me/+0Qbk454qMThbs8BIo9G5yg)
- 1 teaspoon curry powder I use [this one](https://rstyle.me/+1hLxFAe2VZEctRfPeGnRQQ)
- 0.25 teaspoon cumin
- 13.5 ounces canned coconut milk (383g)
- 2 teaspoons coconut flour OPTIONAL
- 1 small lime juice of
Instructions
Cooking Instructions
- In a deep pot over medium-high heat, add the coconut oil.
- 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.
- Add in the chickpeas, garlic, garam masala, curry powder and cumin. Stir to combine.
- 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.
Notes
Serve warm with rice or bread of choice.
Nutrition
Serving: 1servingCalories: 350kcalCarbohydrates: 40gProtein: 12gFat: 18gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gSodium: 500mgPotassium: 800mgFiber: 10gSugar: 5gVitamin A: 500IUVitamin C: 25mgCalcium: 80mgIron: 3mg
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