Ready in 30 minutes
Serves 4 people
2 tbsp coconut oil
1 large red onion, diced
1 can (14 oz) diced tomatoes
Salt & pepper to taste
1 can (16 oz) chickpeas, drained & rinsed
3 garlic cloves, minced
2 tbsp garam masala
1 tsp cumin
2 tsp curry powder
1 can (14 oz) coconut milk
2 tsp coconut flour
Juice of 1 lime
In a large skillet, heat coconut oil over medium heat
Add in onions, tomatoes, salt and pepper. Lower heat and allow to cook for about 8-9 minutes. Until onions soften.
Raise heat back to medium heat, add in chickpeas, garlic, garam masala, curry powder. Stir to combine.
Add in coconut milk & coconut flour, bring to a boil. And then reduce to medium-low. Simmer for 9-10 minutes.
Squeeze lime juice over curry and enjoy!
Serve over brown basmati rice and top with a dollop of plain fat-free greek yogurt (mimics sour cream like a charm, you can’t even tell the difference!)