Coconut Chickpea Curry

Ingredients

• Coconut oil

  2 tbsp or 27g

• Onions

  Raw

  1 medium or 110g

• Tomatoes

  Crushed, canned

  400g

• Chickpeas

  (garbanzo beans, bengal gram), mature seeds, canned

  454g

• Garlic

  Raw

  3 clove or 9g

• Garam Masala

  Frontier

  4 ½ tsp or 13g

• Curry powder

  Spices

  3 ⅛ tsp or 6g

• Cumin

  Spices, cumin seed

  ¼ tsp, ground or 0.8g

• Coconut milk

  Nuts, canned (liquid expressed from grated meat and water)

  383g

• Limes

  Raw

  1 fruit or 67g

Directions

1. In a deep pot over medium-high heat, add the coconut oil.
2. Add in the onions and tomatoes. Grind some sea salt and ground black pepper over the mixture and stir together. Lower heat to medium and allow to cook down until juices of the tomatoes are naturally released and onions are soft, about 10 minutes.
3. Add in the chickpeas, garlic, garam masala, curry powder and cumin. Stir to combine.
4. Add in the coconut milk and stir again. Add in the coconut flour which helps to slightly thicken the curry. Bring the curry to a boil, and then reduce to medium-low so that the mixture continues to simmer for 10 to 12 more minutes.
5. Taste the curry and season with salt and pepper if you desire. Remove the curry from the heat and squeeze a lime lightly over the top of the curry, stirring to combine.

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