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Title: Creamy Coconut Chickpea Curry
Categories: Curry, Indian, Vegetarian
Yield: 4 Servings

2 tb Coconut oil
1 md Red onion or yellow onion;
- diced
14 oz Fresh or canned tomatoes
- (400 g); diced
Sea salt; to taste
Ground black pepper;
- to taste
16 oz Canned chickpeas (454 g);
- drained & rinsed
3 cl Garlic; minced
1 1/2 tb Garam masala
1 ts Curry powder
1/4 ts Cumin
13 1/2 oz Canned coconut milk (383 g)
2 ts Coconut flour (optional)
1 sm Lime; juice of

Preparation time: 15 minutes
Cooking time: 30 minutes

This Creamy Vegan Coconut Chickpea Curry is the best curry recipe
I've ever tried! All made in one pot, this easy vegan curry is
incredibly flavorful, perfect for meal prep, budget-friendly, and one
of our go-to weeknight dinners!

In a deep pot over medium-high heat, add the coconut oil.

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.

Add in the chickpeas, garlic, garam masala, curry powder and cumin.
Stir to combine.

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.

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. Don't skip this step! Allow to cool
slightly and then serve. Enjoy!

Recipe by Jessica Hylton

Recipe FROM:
<https://jessicainthekitchen.com/coconut-chickpea-curry-recipe/>

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