Coconut Chickpea Curry

Chickpeas provide considerable amounts of soluble fiber,  protein, folate, zinc, iron, and magnesium. Chickpeas score low on the glycemic index, making them an ideal food for individuals with prediabetes, metabolic syndrome, or diabetes. This recipe is tasty, nutritious, and relatively easy to make! Enjoy!

Stuff you need:

1 onion, diced

2 cans diced tomatoes (14 ounces)

3 cloves garlic, minced

2 cans chickpeas (garbanzoes)

1/4 cup mild curry powder (See recipe below).

2 cans of coconut milk

2 tablespoons of coconut flour (optional)

2 teaspoons lime juice

salt

cilantro (optional)

Let’s Cook

1. In a large pot, add onions, tomatoes, and a pinch of salt. Cook over medium heat for about  10 minutes,  until softened.
2. Stir in the chickpeas, garlic, and curry powder.
3. Add the coconut milk and coconut flour. Bring to a gentle boil, then reduce the heat and simmer for 10 minutes.
4. Season with additional salt to taste.
5. Remove from heat and stir in lime juice.
6. Served hot-pairs great with brown rice or flatbread.
7. Topped with cilantro (optional).

 

Mild Curry Powder

Ingredients:

2 tablespoons of ground coriander

1 tablespoon curmin

2 teaspoons of turmeric

1 teaspoon of ground ginger

1 teaspoon garlic

1/2 teaspoon cardamom

Let’s Mix!

1. Mix all ingredients in a bowl.
2. Store in an airtight container for easy use.

Additional Information:

This recipe was used by permission of the author. Here are the links to Carin’s cookbooks.https://www.amazon.com/Plant-Based-Made-Simple-Carin-Lynch-ebook/dp/B09BP5QBZL

The first volume comes in Kindle and paperback formats.

Carin’s second volume will be available soon.