Ok, this one may take a few more ingredients than our typical recipes, but trust us that the extra time and effort is worth it, plus this recipe serves 8 so there will be left overs that heat up wonderfully!

Here’s what you’ll need:

2 tbsp. coconut oil, or vegan butter
1⁄2 large red onion, diced
3 cloves garlic, minced

1⁄2 tbsp. fresh ginger
salt & pepper
2 tsp. ground cumin
2 tsp. ground coriander
11⁄4 tsp. ground turmeric
2 tsp. cayenne pepper (reduce to 1 tsp. for less heat)

2 tsp. paprika
1 tbsp. garam masala
1 tsp. sea salt
1⁄2 tsp. ground black pepper
1 1⁄2 tbsp. tomato paste
2 tsp. coconut sugar
1.8 lbs. (800g) tomato sauce
1 lb. (450g) canned chickpeas, drained
1 cup (240ml) canned coconut milk
1 tbsp. lime juice

 Here’s what you need to do:

Heat the coconut oil In a large pot over a medium-high heat. Add in the onion, garlic and ginger, reduce the heat and season with salt and pepper. Continue to sauté until the onions are translucent and the ginger and garlic are fragrant, about 4 minutes.

Next add in the cumin, coriander, turmeric, cayenne pepper, paprika and garam masala. Stir into the onion mix to combine. Add in the tomato paste and a splash of water and sauté for 3-4 minutes.

Add in the tomato sauce and simmer for 5 minutes, then transfer into a blender. Season with a further 1 teaspoon of salt and 1⁄2 teaspoon of black pepper and add the coconut sugar. Blend until smooth, then transfer the sauce back into the pot.

Now add the chickpeas to the pot and stir to combine. Bring to a boil, then reduce to medium-low so that the mixture continues to simmer for 8-10 minutes. Half cover the pot with a lid, allowing the steam to escape.

Finally pour in the coconut milk and stir to combine. Allow to simmer for 3 minutes then taste the curry and season to taste with salt and pepper. Remove from the heat and squeeze the lime juice over the top of the curry and stir through

Prep time is between 15-25 minutes. Each serving has 209 calories, 11 g fat, 24 g carbs, 7 g  protein, and 6 g of fiber. 

Share your photos if you make this one! 


– Keith & Michelle