Coconut Chickpea Curry

Ingredients

For the Base:

• 2 tablespoons Mementa's Organic Coconut Oil
• 1 medium red onion or yellow onion, diced
• 14 ounces fresh or canned tomatoes, diced
• Sea salt & ground black pepper, to taste
• 16 ounces canned chickpeas, drained & rinsed
• 3 garlic cloves, minced
• 1 ½ tablespoons garam masala
• 1 teaspoon curry powder
• ¼ teaspoon cumin
• 13.5 ounces Mementa's Organic Coconut Milk
• 2 teaspoons Mementa's Organic Coconut Flour (optional)
• 1 small lime, juice of

Instructions

1. Prepare the Base: In a deep pot over medium-high heat, add Mementa's Organic Coconut Oil. Once melted, add in the diced onions and tomatoes. Season with a pinch of sea salt and ground black pepper, stirring to combine. Lower heat to medium and cook until the tomatoes release their juices and the onions become soft, about 10 minutes.
2. Add the Chickpeas and Spices: Stir in the chickpeas, minced garlic, garam masala, curry powder, and cumin. Mix well to coat everything evenly.
3. Incorporate the Coconut Milk: Pour in Mementa's Organic Coconut Milk and stir to combine. If desired, add Mementa's Organic Coconut Flour to slightly thicken the curry. Bring the mixture to a boil, then reduce the heat to medium-low and simmer for 10 to 12 minutes.
4. Season and Finish: Taste the curry and adjust the seasoning with more salt and pepper if needed. Remove from heat and squeeze the lime juice over the top, stirring to combine.
5. Serve: Let the curry cool slightly before serving. Enjoy this flavorful dish with your favorite sides!

Dig in and savor the comforting, rich flavors of your coconut chickpea curry!