Ingredients
– 2 tablespoons coconut oil
– 1 medium red or yellow onion, diced
– 14 ounces (400g) fresh or canned diced tomatoes
– Sea salt to taste
– Ground black pepper to taste
– 16 ounces (454g) canned chickpeas, drained and rinsed
– 3 garlic cloves, minced
– 1 ½ tablespoons garam masala
– 1 teaspoon curry powder
– ¼ teaspoon cumin
– 13.5 ounces (383g) canned full-fat coconut milk
– 2 teaspoons coconut flour (optional; any gluten-free or regular flour can be substituted)
– Juice of 1 small lime
Instructions
1-Heat coconut oil in a deep pot over medium-high heat.
2-Add diced onions and tomatoes; season with sea salt and pepper. Reduce heat to medium and cook for about 10 minutes, allowing tomatoes to release juices and onions to soften.
3-Add chickpeas, minced garlic, garam masala, curry powder, and cumin; stir to combine.
4-Pour in coconut milk and stir again. Add coconut flour (if using) to thicken slightly.
5-Bring the mixture to a boil, then reduce heat to medium-low and simmer for 10 to 12 minutes.
6-Taste and adjust seasoning with salt and pepper if desired.
7-Remove from heat and stir in the lime juice gently.
8-Serve after cooling slightly. For a fun twist, pair it with something refreshing like our Brazilian lemonade recipe to balance the spices!
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🍋 Lime juice brightens the flavors and balances the richness of the curry.
⏲️ Follow sautéing and simmering times for better flavor development and texture.
🥥 Use full-fat coconut milk for creaminess; reduced-fat options will change the texture and richness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Simmering
- Cuisine: Vegan, Gluten-Free
- Diet: Vegan, Gluten-Free
Nutrition
- Serving Size: 1 serving
- Calories: 225
- Sugar: 8.1g
- Sodium: 184.8mg
- Fat: 9.4g
- Carbohydrates: 28.5g
- Protein: 7.3g
- Cholesterol: 0