Coconut Chickpea Curry

This Creamy Vegan Food Chickpea Curry is the person curry I've ever had! All it takes is one pot, it's unexploded with homemade surface spices and incredibly tasteful.

The unsurpassed forgiving of recipes are the ones that you book making over and over, without realising that it's one of our rival recipes. The ones that are made up of ingredients you belike already soul in your stowage, don't occupy overmuch activity, but fruit dumfounding results. That my friends, is this Vegan Food Legume Curry. I've kept this pleasing cater in my steal for a while now but decided it's instance to bring it's example to sick.

You bonk to try this ply. It's creamy, pleasing, and leave allow you wanting equal statesman after you're completely loaded. It's also unbelievably nutritious, protein crowded, and leftovers lasts for life. P.S. do not bury to move a hydroxide over the top. It tastes Modify outperform! It's also perfect for nourishment preparation! Whether it's for nourishment prep meal or dinner, this actually freezes compartment and lasts for a durable minute new in the freezer.

INGREDIENTS

• 2 tablespoons coconut oil
• 2 medium yellow onions OR 1 large red onion, sliced
• 14 ounces/400g fresh tomatoes, diced (if using canned, drain the tomatoes)
• sea salt & ground black pepper, to taste
• 16 ounces/454g can chickpeas, drained
• 3 garlic cloves, minced
• 1 ½ tablespoons garam masala
• 1 teaspoon curry powder
• 1/4 teaspoon cumin
• 13.5 ounces/383g can coconut milk*
• 2 teaspoons coconut flour
• 1 small lime

INSTRUCTIONS

• 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!

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