It’s no secret that I really love a good curry. Sam and I haven’t quite found our perfect curry house in York yet and are constantly missing our old neighbourhood’s Nepalese restaurant. (Seriously guys, it’s some of the best curry in London!) But we’ve been experimenting a lot at home and the other day I whipped up a Coconut Chickpea Curry.
The great thing is that almost all of these ingredients are in our pantry at all times. I’m a big proponent of keeping a well stocked tin larder so I love nights like these when I know that no matter how long it’s been since we’ve actually done a big shop, that I’ll have the ingredients to make it.
- 2 tablespoons of coconut oil
- 2 medium onions
- 400 g of tomatoes, diced and drained
- 454 g of chickpeas, drained
- 3 cloves of garlic, minced
- 1 1/2 tablespoons of garam masala
- 1 teaspoon of curry powder
- 1/4 teaspoon of cumin
- 1/2 teaspoon of turmeric
- 383 g of coconut milk
- 2 teaspoons of coconut flour
- 1 small lime
- salt and pepper, to taste
- In a large pot, heat your coconut oil. Add in the onions and tomatoes. Sprinkle them with salt and pepper. Sauté until the onions are soft (around 10 minutes).
- Then add in the chickpeas, garlic, garam masala, turmeric, curry powder and cumin. Stir it all together thoroughly. Add in the coconut milk and give it all another stir. Then add in the coconut flour. Bring the curry to a boil, then reduce the heat and simmer it for 10-12 minutes.
- Taste the curry and season it with more salt and pepper, if needed. Squeeze a lime over the top and serve!
- This recipe is vegan and gluten free. I served mine over quinoa and it can keep refrigerated for up to a week.
Are you a curry fan? Would you be swayed by a vegan option?