Ingredients
- 2 T. olive oil
- 2 med. onions
- 14 oz. tomatoes, diced
- 1/4 t. sea salt
- ground black pepper to taste
- 1 (16 oz.) can no-salt-added chickpeas, drained
- 3 garlic cloves, minced
- 1 1/2 T. garam masala
- 1 t. curry powder
- 1/4 t. cumin
- 1 (13.5 oz) can unsweetened, low-fat coconut milk
- 2 T. flour
- 1 lime
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Instructions
- Heat the oil in a large pot over medium heat. Add in the onions, tomatoes, salt and pepper. Cook until onions are soft, about 10 minutes.
- Stir in the chickpeas, garlic, garam masala, curry powder and cumin.
- Add in the coconut milk and stir again. Whisk in the flour. Bring to a boil, then reduce to medium-low and simmer for 10-12 minutes.
- Squeeze a lime lightly over the top of the curry, stirring to combine. Allow to cool slightly and then serve.