Estimated Nutrition (whole recipe, rough)
Counts 12 of 13 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Coconut | 1/2 cup shredded (40g) | 283 |
| Chickpea | 1/2 cup canned (120g) drained | 134 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Lime | juice of 1 lime (44ml) | 11 |
| Turmeric | 1 tsp ground (3g) | 9 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Sauce | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 tablespoons coconut oil
- 1/2 red onion, diced
- 1/2 tablespoon fresh ginger
- 3 cloves garlic, minced
- sea salt and ground black pepper, to taste
- 1 tablespoon garam masala
- 1 1/2 teaspoons curry powder
- 1/4 teaspoon cumin
- 1 1/2 tablespoons tomato paste
- 28 ounces jarred or canned or fresh tomato sauce
- 2 16 ounces/454g cans of chickpeas (total of 32 ounces), drained
- 1 cup thick creamy coconut milk
- juice of 1 lime (about 1 tablespoon)
- Optional: 2 teaspoons coconut sugar
Directions
In a deep pot over medium high heat, add the coconut oil.
Add in the onion, garlic, and ginger. Reduce to medium heat. Grind some sea
salt and ground black pepper over the mixture and stir together. Sauté until the onions are translucent and the ginger and garlic are fragrant, about 5 minutes.
Add in the garam masala, curry powder, cumin and tomato paste. Stir to combine.
Add in the tomato sauce, the chickpeas and the (optional) coconut sugar. Stir to combine. Bring the curry to a boil, and then reduce to medium-low so that the mixture continues to simmer for 8 to 10 more minutes. Cover slightly with lid but not completely to allow the steam and excess water to escape.
Pour in the coconut milk and stir to combine. Allow to simmer for about 3 more minutes. Taste the curry and season with salt and pepper if you desire. Remove the curry from the heat and squeeze the lime over the top of the curry, stirring to combine. Add in the coconut sugar if you want it.
Allow to cool slightly and then serve.