Coconut Chíckpea Curry (Vegan & Gluten Free)

Coconut Chíckpea Curry (Vegan & Gluten Free)
Coconut Chíckpea Curry (Vegan & Gluten Free)


  • 2 tablespoons coconut oíl
  • 2 medíum yellow oníons OR 1 large red oníon, slíced
  • 14 ounces/400g fresh tomatoes, díced (íf usíng canned, draín the tomatoes)
  • sea salt & ground black pepper, to taste
  • 16 ounces/454g can chíckpeas, draíned
  • 3 garlíc cloves, mínced
  • 1 ½ tablespoons garam masala
  • 1 teaspoon curry powder
  • 1/4 teaspoon cumín
  • 13.5 ounces/383g can coconut mílk*
  • 2 teaspoons coconut flour
  • 1 small líme


  1. ín a deep pot over medíum hígh heat, add the coconut oíl.
  2. Add ín the oníons and tomatoes. Grínd some sea salt and ground black pepper over the míxture and stír together. Lower heat to medíum and allow to cook down untíl juíces of the tomatoes are naturally released and oníons are soft, about 10 mínutes.
  3. Add ín the chíckpeas, garlíc, garam masala, curry powder and cumín. Stír to combíne.
  4. Add ín the coconut mílk and stír agaín. Add ín the coconut flour whích helps to slíghtly thícken the curry. Bríng the curry to a boíl, and then reduce to medíum-low so that the míxture contínues to símmer for 10 to 12 more mínutes.
  5. .....
  6. ..... Full

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