Coconut Chickpea Curry (Vegan & Gluten Free) (Video)

jessicainthekitchen.com

Megan Pennington

2 tablespoons oil to sauté

2 mediums 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

¼ teaspoon cumin

13.5 ounces/383g can coconut milk

2 teaspoons coconut flour

1 small lime

Directions at jessicainthekitchen.com

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