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  • COCONUT CURRY CHICKPEA

    1 vote
    Prep time:
    Cook time:
    Servings: 10
    by Lillie Ann Passwaiter
    70 recipes
    >

    Ingredients

    • 2 MED. YELLOW ONIONS/1 LGE. RED, IF AVAILABLE, SLICED
    • 1 MED. GREEN PEPPER, SLICED
    • 2 MED. CARROTS, SLICED
    • 14 OUNCES FRESH TOMATOES, DICED
    • 2 TBLSPNS. COCONUT OIL
    • 1 TEASPOON CORIANDER
    • 1/2 TEASPOON CARDIMON
    • 1/4 TEASPOON CUMMIN SEEDS
    • 2 TEASPOON VOGUE INST. CHICKEN FLAVORED BASE
    • 1/2 TEASPOON SEA SALT
    • 1 TEASPOON CURRY POWDER
    • 1/2 TEASPOON CELERY SALT
    • 3 GARLIC CLOVES, MINCED
    • 1 LB. BAG CHICKPEAS, COOKED AND DRAINED
    • 1 TEASPOON TURMERIC POWDER
    • 1/4 TEASPOON CUMIN POWDER
    • 1 -13.5 OUNCES COCONUT MILK
    • 2 TEASPOONS COCONUT FLOUR
    • PARSLEY LEAVES TO GARNISH

    Directions

    1. SLICE ONIONS, PEPPER & CARROTS THEN CHOP USING NINJA
    2. IN A DEEP POT, OVER MEDIUM HEAT, ADD 2 TBLSNS. COCONUT OIL, CORIANDER, CARDIMON & CUMMIN SEEDS AND BROWN OR TOAST.
    3. ADD IN THE ONIONS, GREEN PEPPER, CARROTS, TOMATOES, 2 TEAS. VOGUE INSTANT CHICKEN FLAVORED BASE, SEA SALT, CURRY POWDER AND CELERY SALT.
    4. 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.
    5. ADD 3 GARLIC CLOVES, COOKEDCHICKPEAS (GARBANZOS), TURMERIC, CUMIN AND STIR TO COMBINE.
    6. ADD IN THE COCONUT MILK AND STIR AGAIN.
    7. ADD IN THE COCONUT FLOUR WHICH WILL HELP TO THICKEN THE CURRY.
    8. BRING THE CURRY TO A BOIL, REDUCE TO MEDIUM/LOW HEAT AND SIMMER FOR 10 TO 12 MINUTES.
    9. GARNISH WITH PARSLEY LEAVES.

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