Ingredients
- coconut oil 2 tbs
- onion, medium red or yellow, diced 1
- fresh or canned tomatoes, diced 14 oz
- can of chickpeas, drained and rinsed 1
- garlic cloves, minced 3
- garam masala 3/2 tbs
- curry powder 1 tsp
- cumin 1/4 tsp
- can of coconut milk 1
- coconut flour 2 tsp
- small lime, juiced 1
Preparation
- In a deep pot on medium-high heat, add cooking oil, onions and tomatoes, and some salt and pepper. After stirring, reduce heat to medium and cook until juices of tomatoes are released and onions are soft, about 10 min
- Add in chickpeas, garlic, garam masala, curry powder, and cumin. Stir to combine before adding coconut milk and, optionally, coconut flour.
- Bring mixture to a boil and then reduce heat to medium-low and simmer for 10-12 minutes
- Remove from heat, add salt & pepper to taste, and squeeze a lime over the curry, stirring to combine. Allow to cool slightly before serving with rice or naan