(Vegan & Gluten Free)
Ingredients:
2 tablespoons coconut oil
2 medium yellow onions OR 1 large red onion
fresh tomatoes, diced
(optional) salt & ground black pepper, to taste
16 ounces chickpeas
3 garlic cloves
1 ½- 2 tablespoons garam masala1 teaspoon
curry powder1/4 teaspoon
1/4 teaspoon cumin
13.5 ounces can coconut milk (or half canned coconut cream and the other half water
*2 teaspoons coconut flour (optional if you like it runny or more condensed)
1 small lime
(Add additional teaspoon of tumeric for anti-inflammation benefits!)
(Add additional half jalepaneo or smaller diced)
A deep pot is best over medium high heat
Add the coconut oil
Add in the onions and tomatoes
(optional) add sea salt and ground black pepper over the mixture and stir together
Lower heat to medium this will cook down the juices of the tomatoes and onions for 10 minutes
Add in the chickpeas, garlic, garam masala, curry powder and cumin (stir)
Add in the coconut milk or half can of coconut cream/water and stir again
(optional) Add in the coconut flour which helps to slightly thicken the curry
Turn up the heat for just a but and then reduce to medium-low allowing it to simmer for 10 to 12 more minutes
Turn off stove, remove from heat, squeeze a lime lightly over the top of the curry
Stir. Let cool just a bit..Ready to eat!
Bon appetite!