Chickpea Curry

RECIPE

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Ingredients

• 2 tablespoons coconut oil

• 1 large onion diced

• Fresh tomatoes peeled and diced (400g)

• Chickpeas drained & rinsed (454g). (Cook raw chickpeas in the pressure cooker for 40 to 60 minutes or canned is also an option)

• 3 garlic cloves minced

• 1 ½ tablespoons garam masala

• 1 teaspoon curry powder (I use Kashmiri)

• 1/4 teaspoon cumin

• 1/4 teaspoon black mustard seed

• Coconut milk* (383g)

• Small lime

Method

• In a deep pot over medium-high heat, add the coconut oil.

• Add cumin seeds and mustard seeds.

• Add onion and cook until onions are soft.

• Add garlic, garam masala and curry powder.

• Add in tomatoes. Lower heat to medium and allow to cook down until juices of the tomatoes are naturally released and about 10 minutes.

• Add in the chickpeas, Stir to combine.

• Add in the coconut milk and stir again. Reduce to medium-low so that the mixture continues to simmer for 10 to 12 more minutes.

• Taste the curry and season with salt if you desire. Remove the curry from the heat and squeeze a lime lightly over the top of the curry, stirring to combine.