Coconut Chickpea Curry


Ready in 30 minutes

Serves 4 people

Ingredients

  • 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

Preparation

  1. In a large skillet, heat coconut oil over medium heat

  2. Add in onions, tomatoes, salt and pepper. Lower heat and allow to cook for about 8-9 minutes. Until onions soften.

  3. Raise heat back to medium heat, add in chickpeas, garlic, garam masala, curry powder. Stir to combine.

  4. Add in coconut milk & coconut flour, bring to a boil. And then reduce to medium-low. Simmer for 9-10 minutes.

  5. Squeeze lime juice over curry and enjoy!


Tips

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!)