Coconut Chickpea Curry
Serve this simple curry with some cooked brown rice, quinoa, or whole grain naan. If you’ve got leftovers, this is a fantastic dish to reheat for lunch.
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Cooking tools:
- Pot
- Stove
- Chef's knife
- Cutting board
- Can opener
- Colander
- Measuring spoon
- Whisk
- Wooden spoon
- Ladle
Ingredients
- 2 T. olive oil
- 2 med. onions
- 14 oz. tomatoes, diced
- 1/4 t. sea salt
- ground black pepper to taste
- 1 (16 oz.) can no-salt-added chickpeas, drained
- 3 garlic cloves, minced
- 1 1/2 T. garam masala
- 1 t. curry powder
- 1/4 t. cumin
- 1 (13.5 oz) can unsweetened, low-fat coconut milk
- 2 T. flour
- 1 lime
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