Creamy Vegan Coconut Chickpea Curry
Ingredients
The base
-
2
tablespoons
coconut oil
-
1
medium
red onion or yellow onion, diced
-
14
ounces
fresh or canned tomatoes, diced
-
16
ounces
canned chickpeas, drained & rinsed
-
3
cloves
garlic, minced
The spices
-
1 ½
tablespoons
garam masala
-
1
teaspoon
curry powder
-
¼
teaspoon
cumin
-
sea salt & ground black pepper
to taste
The sauce
-
13.5
ounces
canned coconut milk
-
2
teaspoons
coconut flour (optional)
-
1
small
lime, juice of
Instructions
- Heat coconut oil in a deep pot over medium-high heat.
- Add diced onions and tomatoes, season with salt and pepper, and cook until softened.
- Stir in chickpeas, garlic, garam masala, curry powder, and cumin.
- Add coconut milk and optional coconut flour, bring to a boil, then simmer for 10 to 12 minutes.
- Taste and adjust seasoning, then squeeze lime juice over the curry before serving.
Nutrition Facts (estimated)
Servings
4 servings
Calories
225
Total fat
9.4g
Total carbohydrates
28.5g
Total protein
7.3g
Sodium
184.8mg
Cholesterol
0mg
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