AuthorgoodnesswithgTo a dutch oven or large sauté pan, add avocado or olive oil, onion, carrots and a pinch of salt and pepper. Cook for about 5 minutes, until beginning to soften.
Add garlic and ginger, and cook for 1-2 minutes.
Add curry powder, turmeric, cumin and red pepper flakes. Cook for another couple of minutes.
Pour in chickpeas, coconut milk, diced tomatoes and lime juice. Mix to incorporate completely.
Bring to a boil, then simmer for about 10 minutes until thickened slightly.
Serve with cooked cauliflower rice, basmati rice or naan, and top with fresh cilantro.
Enjoy!
Ingredients
Directions
To a dutch oven or large sauté pan, add avocado or olive oil, onion, carrots and a pinch of salt and pepper. Cook for about 5 minutes, until beginning to soften.
Add garlic and ginger, and cook for 1-2 minutes.
Add curry powder, turmeric, cumin and red pepper flakes. Cook for another couple of minutes.
Pour in chickpeas, coconut milk, diced tomatoes and lime juice. Mix to incorporate completely.
Bring to a boil, then simmer for about 10 minutes until thickened slightly.
Serve with cooked cauliflower rice, basmati rice or naan, and top with fresh cilantro.
Enjoy!
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