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Coconut Chickpea Curry

  • 45 min
    • Preparation 45 min

Ingredients

4 People
  • 2 tbsp. Coconut oil
  • 1 Medium red onion or yellow onion, diced
  • 400 g Fresh or canned tomatoes, diced
  • Sea salt and ground black pepper, to taste
  • 450 g Canned chickpeas, drained and rinsed
  • 3 Garlic, minced
  • 1.5 tbsp. Garam masala
  • 1 tsp. Curry powder
  • 0.25 tsp. Cumin
  • 400 ml Canned coconut milk
  • 2 tsp. Coconut flour (optional)
  • Juice of small lime
  • 3 tsp. Dried coconut chips, roasted

Preparation

Step 1
Add the coconut oil in a deep pot over medium-high heat. Add the onions and tomatoes. Grind some sea salt and ground black pepper over the mixture and stir together. Lower heat to medium and cook for about 10 minutes.
tbsp. Coconut oil
Medium red onion or yellow onion, diced
g Fresh or canned tomatoes, diced
Sea salt and ground black pepper, to taste
Step 2
Add the chickpeas, garlic, garam masala, curry powder and cumin. Stir to combine. Add the coconut milk and stir again. Add the coconut flour, which helps to slightly thicken the curry. Bring the curry to a boil, and then reduce the heat to medium-low so that the mixture continues to simmer for 10 to 12 more minutes.
g Canned chickpeas, drained and rinsed
Garlic, minced
tbsp. Garam masala
tsp. Curry powder
tsp. Cumin
ml Canned coconut milk
tsp. Coconut flour (optional)
Step 3
Taste the curry and season with salt and pepper if desired. Remove the curry from the heat and squeeze a lime lightly over the top of the curry. Stir to combine. Before eating, sprinkle the coconut chips over the dish.Form
Sea salt and ground black pepper, to taste
Juice of small lime
tsp. Dried coconut chips, roasted