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Coconut Chickpea Curry (Vegan & Gluten Free)

jessicainthekitchen.com
  • 45 minutes
  • Serves 4 to 5

INGREDIENTS

2 tbsp

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,

16

ounces/454g can chickpeas, drained

3

garlic cloves, minced

1 1/2 tbsp

garam masala

1 tsp

curry powder

1/4 tsp

cumin

13 1/2

ounces/383g can coconut milk*

2 tsp

coconut flour

1

small lime