This curry recipe tastes closest to a restaurant curry that I’ve ever been able to make at home myself, I’m so impressed with it! The leftovers are even yummier the next day!
Original recipe and pic by Jessica In The Kitchen, it was so spot on I didn’t even feel the need to add or adjust anything like I usually do, however I do serve with a side of steamed broccoli or bok choy for added nutrients. I’ve served with with Rice or with Quinoa
PREP: 15 MINUTES | COOK: 30 MINUTES | SERVES: 4
- 2 tablespoons coconut oil
- 2 yellow or red onions, sliced
- 400g fresh tomatoes, diced
- sea salt & ground black pepper, to taste
- 400g can chickpeas, drained
- 3 garlic cloves, minced
- 1 ½ tablespoons garam masala
- 1 teaspoon curry powder
- 1/4 teaspoon cumin
- 400ml can coconut milk
- 1 small lime
- Rice or Quinoa, cooked, to serve with
- In a deep pot over medium-high heat, add the coconut oil.
- Add in the onions and tomatoes. Grind some sea salt and ground black pepper over the mixture and stir together. Lower heat to medium and allow to cook down until juices of the tomatoes are naturally released and onions are soft, about 10 minutes.
- Add in the chickpeas, garlic, garam masala, curry powder and cumin. Stir to combine.
- Add in the coconut milk and stir again. 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. Don’t skip this step!! Allow to cool slightly and then serve. Enjoy!