Try this Coconut Chickpea Curry recipe, or contribute your own.
Suggest a better descriptionPREP TIME: 15 MINS
COOK TIME: 30 MINS
TOTAL TIME: 45 MINS
SERVES: 4-5
CALORIES: 224
In a deep pot over medium high heat, add the coconut oil.
Add in the onions and tomatoes. Grind some sea salt and ground black pepper over the mixture and stir together. Lower heat to medium and allow to 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. 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 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. Don't skip this step!! Allow to cool slightly and then serve. Enjoy!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 (1359g) | ||
Recipe Makes: 1 | ||
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Calories: 1763 | ||
Calories from Fat: 1146 (65%) | ||
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Amt Per Serving | % DV | |
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Total Fat 127.3g | 170 % | |
Saturated Fat 107.4g | 537 % | |
Monounsaturated Fat 6.9g | ||
Polyunsanturated Fat 4.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 1599.8mg | 55 % | |
Potassium 2791.9mg | 73 % | |
Total Carbohydrate 144.2g | 42 % | |
Dietary Fiber 30.2g | 121 % | |
Sugars, other 114.1g | ||
Protein 36.3g | 52 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1763
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