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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:   
        
      
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