(vegan and gluten free) Recipe by Jessica in the Kitchen Ingredients 2 tablespoons coconut oil 2 mediums yellow onions/1 large red onion, sliced 14 ounces/400g fresh tomatoes, diced (if using canned, drain the tomatoes) sea salt & ground black pepper, to taste 16 ounces/454g can chickpeas, drained 3 garlic cloves, minced 1 ½ tablespoons garam masala 1 teaspoon curry powder 1/4 teaspoon cumin 13.5 ounces/383g can coconut milk 2 teaspoons coconut flour 1 small lime In a deep pot over medium high heat, add the coconut oil. Directions Add in…
Coconut Chickpea Curry
