Coconut Chickpea Curry (V & GF)
Hey everyone!
The perfect time of year to have hot or spicy food, is definitely Winter! It warms you up and it's delicious - provided you haven't made it so hot that you can't actually taste the food. Curry's are especially good to have because they're so easy to make and you can pair it up with some rice and a hot naan, or you can eat it on it's own.
The recipe below is for a delicious Coconut Chickpea Curry - which is conveniently vegetarian and gluten free for those of you who aren't that into meat. I would personally add some chicken but that's just me.
As mentioned in my previous post, the house stuff is sorted. Tomorrow is move in day, and I will try to get some photos once everything is actually properly set up and looks nice.
Hope you're having a wonderful life!
Aletia xx
Coconut Chickpea Curry
2 tablespoons oil to sauté
2 mediums onions/1 large red onion, sliced
14 ounces tomatoes, diced
sea salt & ground black pepper to taste
1 can chickpeas, drained
3 garlic cloves, minced
1 1/2 tablespoon garam masala
1 teaspoon curry powder
1/4 teaspoon cumin
1 can coconut milk
2 teaspoons coconut flour
1 small lime
In a deep pot over medium high heat, add 1 tablespoon 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. Allow to cool slightly and then serve. Enjoy!
Notes
1. This curry lasts for at least 5 days in the fridge as leftovers. 2. You can serve with naan bread, basmati rice, or even crispy tortilla chips. 3. I substituted a can of chickpeas in the recipe for ease, but if you want you can buy dried chickpeas, soaked overnight, and then boiled until soft in replacement.
