[NEW] Coconut Chickpea Curry

Serve this simple curry with some cooked brown rice, quinoa, or whole grain naan. If you’ve got leftovers, this is a fantastic dish to reheat for lunch.

Active: 15 Minutes Cook: 25 Minutes Total: 40 mins

Ingredients

2 T. olive oil
2 med. onions
4 oz. tomatoes, diced 1/4 t. sea salt ground black pepper to taste 1 (
6 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

Directions

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.

Nutrition Facts

4 servings per container

Serving size 342 g

Amount per serving

Calories 261

% Daily Value*

Total Fat 12.3g	15%
Saturated Fat 4.1g	20%
Trans Fat 0g
Cholesterol 0mg	0%
Sodium 167.4mg	7%
Total Carbohydrate 32.5g	12%
Dietary Fiber 7.49g	25%
Total Sugars 8.3g
Includes 0g Added Sugars	0%
Protein 7.9g
Vitamin D 0mcg	0%
Calcium 67.7mg	6%
Iron 2.8mg	15%
Potassium 542.5mg	10%

*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Chef's Practical Notes

Ensure you brown the meat thoroughly; that "crispy crust" is where all the flavor for the gravy comes from.

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