Creamy Coconut Chickpea Curry

Recipe, Instructions & Notes by Jessica Hylton

Prep Time: 15min | Cook Time: 30min | Total Time: 45min | Servings: 4

Ingredients

  • 2 tbsp coconut oil

  • 1 medium red or yellow onion, diced

  • 14oz fresh or canned tomatoes, diced

  • Sea salt & ground black pepper, to taste

  • 16oz canned chickpeas, drained and rinsed

  • 3 garlic cloves, minced

  • 1½ tbsp garam masala (Frontier Co-op Organic Garam Masala, Northern Indian Spice Blend, 2oz., Amazon) 

  • 1 tsp curry powder (Island Spice Curry Powder, Jamaican, Amazon)

  • ¼ tsp cumin

  • 13.5oz canned coconut milk (you can also use reduced-fat or boxed coconut milk)

  • 2 tsp coconut flour (optional) 

  • 1 small lime - juiced

Instructions

  1. In a deep pot over medium heat, add coconut oil.

  2. 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 the juices of the tomatoes are naturally released and onions are soft, about 10 minutes.

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

  4. 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 heat so that the mixture continues to simmer for about 10-12 more minutes.

  5. 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 serve. Enjoy!

Notes:

  • This recipe is vegan and gluten-free.

  • Coconut flour is optional, and needed only if you want to thicken the curry. Instead of the coconut flour, you can use any other gluten-free flour you have on hand.

  • How to store: you can store this curry in an air-tight Tupperware container in the fridge for up to a week. It can also be stored in the freezer for up to a month.

  • This curry can be served with basmati rice or crispy tortilla chips

To Add Heat:

  1. Crushed red pepper flakes: Start with ¼ teaspoon at the beginning of the cooking process so that it heats with the other ingredients. Taste, and you can always add another ¼ teaspoon.

  2. Harissa paste: If you have a harissa or chili paste, you can stir a little in before the simmer part so that it can heat up with everything. Even sriracha can work.

  3. Scotch Bonnet Pepper sauces: Adds flavor and a lot of heat. Add a few drops before simmering. You can taste and decide whether you want to add more.

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