GF Vegan Coconut Chickpea Curry

I get so many questions regarding healthy eating I decided to share with you some of my favourite easy mid week recipes.

To kick it off this week I am sharing my kids absolute favourite! This recipe is sourced from "Jessica in the Kitchen"

Prep Time: 15 mins

Cook Time: 30 mins

Total Time: 45 mins

Serves: 4


2 tablespoons coconut oil

2 medium yellow onions

400g canned diced organic tomatoes

sea salt & ground black pepper, to taste

454g can organic chickpeas, drained

3 garlic cloves, minced

1 ½ tablespoons garam masala

1 teaspoon curry powder

1/4 teaspoon cumin

383g can coconut milk

2 teaspoons coconut flour

1 small lime

4 serves basmati rice for serving


In a deep pot over medium high heat, add the coconut oil.

Add in the onions and cook until browned.

Add the 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.

Serve over steamed basmati rice. Enjoy!

Stay tuned for more delicious recipes next week XO