Coconut Chickpea Curry
This is a great recipe for those that love curry, that are gluten-free and vegan. It is a warm dish packed with fun flavors found in Indian cooking.
Ingredients
- 2 Tbs coconut oil
- 14 oz Fresh chopped tomatoes or canned tomatoes Drain canned tomatoes
- To taste salt I used Pink Himalayan Salt
- To taste pepper
- 16 oz Chickpeas, canned Drained
- 1.5 Tbs garam masala
- 1 tsp curry powder
- 1/4 tsp cumin
- 13.5 oz Coconut milk, canned Remove Milk Fat (Coconut Creme)
- 2 Tbs coconut flour As thickener
- 1 Sm Lime
Instructions
- In a curry pan or large saucepan, add coconut oil over medium heat.
- Add tomatoes, salt, pepper, garam masala, curry powder and cumin. Allow for tomatoes to cook down (about 10 minutes.)
- Add chickpeas and stir until all is combined. Add in the cocnut milk and stir again. It will look like too much liquid, but its ok.
- Add in coconut flour. This will thicken the curry. Bring the curry up to a boil and them reduce to a simmer for 10-12 minutes.
- Remove the curry from heat and squeeze a lime lightly over the top of the curry. Stir to combine.
- Serve over rice, quinoa, or naan. You may also top with vegan sour cream or vegan yogurt.
Notes
The curry will last up to 5 days in the refrigerator. However, our family ate it in less than 24 hours.
To make the curry more warm/hot you can add chili paste or harissa paste. I didn't have either of those so I put in a dash to 1/4 tsp of cayenne pepper.
Tried this recipe?Let us know how it was!