In The Kitchen With Kanta : Coconut Chickpea Curry

I’ve heard a lot about this curry, and this weekend I finally decided to try it out.  I’m a huge fan of curry, and what I love about this one, is that it is creamy rich and full of flavour. The use of Chickpeas makes this curry perfect for vegans and vegetarians; and of course for all of you meat eaters, you can replace the chickpeas with chicken or beef.  This curry is also gluten free.  So I think it’s safe to say that we have found ourselves a winner here!! Coconut Chickpea Curry is one of the best curries I’ve ever had; so get your pot and you apron and let’s start cooking. Enjoy!!

Ingredients

• 454g can of chickpeas (chicken chopped)
• 3 Garlic cloves, finely chopped
• 1 small Lime
• 2 medium Onions
• 396g of Tomatoes
• 383g of coconut milk
• 2 tsp Coconut flour
• 1 tsp Curry powder
• 1 ½  tbsp Garam masala
• Salt & ground black pepper
• 2 tbsp coconut oil
• ¼  tsp Cumin (optional)

Method

In a deep pot over a medium-high heat, add the coconut oil; then the onions and tomatoes, salt and ground pepper, stir together. Lower the heat to medium and cook until juices of the tomatoes are naturally released and onions are soft, about 10 minutes.

Add in the chickpeas/chicken, garlic, garam masala, curry powder and cumin. Stir well to combine.  Add in the coconut milk and 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. Allow it to cool slightly and then serve.

Serving

Serve with rice and your choice of beverage.  Enjoy!

Kanta Temba is a cake maker and decorator. She is also the owner and founder of Kanta Kakes – cake shop.

You can find her work on www.kantakakes.com.  Follow her on twitter @KantaKakes and Instagram @KantaTemba.