Coconut Chickpea Curry (Vegan & Gluten Free)

ìNGREDìENTS

• 2 tablespoons coconut oìl
• 2 medìum yellow onìons OR 1 large red onìon, slìced
• 14 ounces/400g fresh tomatoes, dìced (ìf usìng canned, draìn the tomatoes)
• sea salt & ground black pepper, to taste
• 16 ounces/454g can chìckpeas, draìned
• 3 garlìc cloves, mìnced
• 1 ½ tablespoons garam masala
• 1 teaspoon curry powder
• 1/4 teaspoon cumìn
• 13.5 ounces/383g can coconut mìlk*
• 2 teaspoons coconut flour
• 1 small lìme

ìNSTRUCTìONS

1. ìn a deep pot over medìum hìgh heat, add the coconut oìl.
2. Add ìn the onìons and tomatoes. Grìnd some sea salt and ground black pepper over the mìxture and stìr together. Lower heat to medìum and allow to cook down untìl juìces of the tomatoes are naturally released and onìons are soft, about 10 mìnutes.
3. Add ìn the chìckpeas, garlìc, garam masala, curry powder and cumìn. Stìr to combìne.
4. ....
5. get full recipe >> https://jessicainthekitchen.com/coconut-chickpea-curry-recipe/

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