Creamy Coconut Curry
Looking for a Fall/ Winter dish that gives you and your taste buds some comfort ? Here it is. … Perfect for a party, the holidays or just staying at home in front of the fire place.
2 tablespoons coconut oil
2 medium yellow onions OR 1 large red onion, sliced
14 ounces/400g fresh tomatoes, diced (if using canned, drain the tomatoes)
sea salt & ground black pepper, to taste
16 ounces/454g can chickpeas, drained
3 garlic cloves, minced
1 ½ tablespoons garam masala
1 teaspoon curry powder
1/4 teaspoon cumin
13.5 ounces/383g can coconut milk*
2 teaspoons coconut flour
1 Cup of Chopped ( ribboned) Lacinato Kale
1 small lime
In a deep pot over medium high heat, add the coconut oil.
Add in the onions and tomatoes. Add some salt and pepper and stir together. Lower heat and cook down until juices of the tomatoes are naturally released and onions are soft, about 10 minutes.
Add in the chickpeas, garlic, garam masala, curry powder and cumin. Stir to combine.
Add in the coconut milk and stir again. Add in the coconut flour which helps to slightly thicken the curry ( you can also add regular flour but it will not be gluten free)
Bring the curry to a boil, and then reduce to medium-low so that the mixture continues to simmer, add in Kale ribbons, simmer for 10 to 12 more minutes.
Taste the curry and season with salt and pepper if you desire. Remove the curry from the heat and squeeze a lime lightly over the top of the curry, stirring to combine. The lime really gives this a good flavor so don't skip this.
You may also add in some Heat such as chili flakes, hot peppers, herissa paste etc.
Serve and enjoy
Inspired by:Jessica in the kitchen