· 2 tablespoons coconut oil
· 2 medium yellow onions/1 large red onion, sliced
· 1 medium green pepper, chopped
· 2 medium carrots, chopped
· 14 ounces/or just under 1 pound fresh tomatoes, diced
· 1 lb. Bag of chickpeas, cooked and drained
· 3 garlic cloves, minced
· 1 teaspoon turmeric
· ¼ teaspoon cumin powder
· 13.5 ounces coconut milk, freshly juiced
· 2 teaspoons coconut flour
· 1 teaspoon coriander seeds
· ½ teaspoon cardamon seeds
· ½ teaspoon cumin seeds
· 1 small lime
· Sea salt & pepper like seasoning to taste parsley for garnish
In a deep pot over medium heat, add coconut oil, cumin, cardamon and coriander seeds and slightly toast.
Add in the onions, green peppers, carrots and tomatoes. Grind some sea salt and pepper like seasoning to taste and stir together. Lower heat to medium and allow to cook until juices of the tomatoes are naturally released and onions are soft, about 10 minutes.
Add chickpeas, garlic, turmeric,
And cumin powder to pot. Stir to combine.
Add in the coconut milk and stir again. Add in the coconut flour which will help to thicken the curry. Bring the curry to a boil, and then reduce to medium-low so THAT the mixture continues to simmer for 10 to 12 more minutes.
Taste and add more salt and pepper like seasoning if needed. Once done, remove curry from heat and squeeze lime lightly over the top of the curry, stir to combine.
Garnish with parsley leaves.
Allow to cool slightly and then serve.
Store in an air-tight container in the
Freezer for up to a month or in the fridge
As leftover for a few days.