Coconut Chickpea Curry (Vegan & Gluten Free)

This Creamy Vegan Coconut Chickpea Curry is the BEST curry I've ever had! It's loaded with homemade grinded spices and incredily flavorful!

Coconut Chickpea Curry (Vegan & Gluten Free)

INGREDIENTS
  1. 2 tablespoons coconut oil
  2. 2 medium yellow onions OR 1 large red onion, sliced
  3. 14 ounces/400g fresh tomatoes, diced (if using canned, drain the tomatoes)
  4. sea salt & ground black pepper, to taste
  5. 16 ounces/454g can chickpeas, drained
  6. 3 garlic cloves, minced
  7. 1 ½ tablespoons garam masala
  8. 1 teaspoon curry powder
  9. 1/4 teaspoon cumin
  10. 13.5 ounces/383g can coconut milk*
  11. 2 teaspoons coconut flour (OPTIONAL)**
  12. 1 small lime

INSTRUCTIONS
  • 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.