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–+ servings

Coconut Chickpea Curry

This is a great recipe for those that love curry, that are gluten-free and vegan. It is a warm dish packed with fun flavors found in Indian cooking.
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings: 4 people
Course: Main Dish
Cuisine: Indian
Ingredients Method Notes

Ingredients
  

  • 2 Tbs coconut oil
  • 14 oz Fresh chopped tomatoes or canned tomatoes Drain canned tomatoes
  • To taste salt I used Pink Himalayan Salt
  • To taste pepper
  • 16 oz Chickpeas, canned Drained
  • 1.5 Tbs garam masala
  • 1 tsp curry powder
  • 1/4 tsp cumin
  • 13.5 oz Coconut milk, canned Remove Milk Fat (Coconut Creme)
  • 2 Tbs coconut flour As thickener
  • 1 Sm Lime

Method
 

  1. In a curry pan or large saucepan, add coconut oil over medium heat.
  2. Add tomatoes, salt, pepper, garam masala, curry powder and cumin. Allow for tomatoes to cook down (about 10 minutes.)
  3. Add chickpeas and stir until all is combined. Add in the cocnut milk and stir again. It will look like too much liquid, but its ok.
  4. Add in coconut flour. This will thicken the curry. Bring the curry up to a boil and them reduce to a simmer for 10-12 minutes.
  5. Remove the curry from heat and squeeze a lime lightly over the top of the curry. Stir to combine.
  6. Serve over rice, quinoa, or naan. You may also top with vegan sour cream or vegan yogurt.

Notes

The curry will last up to 5 days in the refrigerator. However, our family ate it in less than 24 hours.
To make the curry more warm/hot you can add chili paste or harissa paste. I didn't have either of those so I put in a dash to 1/4 tsp of cayenne pepper.

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