This beautiful & delicious curry is chock full of creamy coconut flavor!
It is easy to prepare, full of protein and nutrients, and so incredibly tasty.
If you are looking for a hearty, healthy, and filling dish that is also big on flavor -- this is it!
Coconut Chickpea Curry (Gluten Free, Vegan)
2 tbs coconut oil
2 cups chickpeas, cooked (I use Bob's Red Mill Garbanzo Beans)
1/2 onion, finely chopped
4 cloves garlic, minced
1 tsp sea salt
1 tsp ground turmeric
1 tsp curry powder
1/2 tsp coriander, freshly ground
1/2 ground cumin
1/2 tsp cilantro, dried
1/4 tsp ground ginger
1/4 tsp garlic powder
1/4 tsp cayenne
1 tsp coconut flour
1/2 cup unsweetened shredded coconut
1 3/4 cup coconut milk
1 cup mixed greens, packed (I use Organic Girl)
In a saucepan over medium-low heat, saute onion & garlic in coconut oil for 5-10 minutes, or until onion is translucent & beginning to turn golden.
Toss in your spices & cook for 2 minutes longer.
Add coconut flour, shredded coconut, and coconut milk. Turn heat up to high, bring to a boil, stir well, cover & lower heat to simmer. Simmer for 10 minutes.
Toss in your greens & let wilt.
Remove from heat & let stand a few minutes before serving.
Best served over a bed of brown basmati rice.
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