Chickpea Curry

This recipe is a mix of multiple versions I've tried and loved. Together with some basmati rice, it's a perfect meal for a cold winter day.

This recipe yields about 5 servings.

Ingredients

• 3 tbsp oil
• 2 onions, chopped
• 3 garlic cloves, minced
• 1 thumb-sized piece of ginger, minced
• 2 tsp salt
• 4.5 tsp curry powder
• 1 tsp mustard powder
• 1 can of chopped tomatoes
• 2 cans of chickpeas, drained and rinsed (440g cooked)
• 400ml coconut milk
• 1 tbsp coconut flour

Instructions

1. Preparation: Place a large saucepan over a medium heat and add the oil.
2. Base: When the pan is hot add the onion, garlic & ginger, cook for 10 minutes. Stir often.
3. Spice It Up: Add all the spices, mix, cook for 3-4 minutes. Stir often.
4. Paint the Pan Red: Throw in tomatoes to the pan, cook until it starts bubbling.
5. Protein Time: Add chickpeas and stir well so they are coated.
6. Make It Creamy: Add coconut milk to the pan and stir well. Let bubble away for 12-15 minutes.
7. Final Touch: Add coconut flour, stir and get off the heat.
8. Serve: Serve with basmati rice (I prefer to cook it with turmeric for the color), fresh coriander and enjoy!