Chickpea Curry

2 cups chickpeas, cooked or canned and drained
1 large onion
1 large tomato
2 garlic cloves
1 cup cauliflower
1 can coconut milk
3 tablespoons coconut flour
Fresh basil and hot peppers for garnish (optional)

Curry Mix
1 1/2 tablespoon curry powder
1 tablespoon turmeric
½ teaspoon cumin
¼ teaspoon cinnamon
½ teaspoon thyme
Fresh basil to taste

1. Place onion and tomato in a covered saucepan and let simmer on medium heat for 5-10 minutes to release juices.
2. Add coconut milk, chickpeas, cauliflower and curry mix. Bring to a light boil for 10 minutes.
3. Add coconut flour starting with 2 tablespoons, then add one tablespoon. After adding the two tablespoons let the curry simmer for a couple of minutes in between to monitor the thickness. Note that if you add to much coconut flour, the curry will become gritty with excess flour.
4. Serve with your favourite rice and garnish with basil.

This is an approximate amount generated by  

Nutrition Facts
Servings: 4
Amount per serving
Calories 305
% Daily Value*
Total Fat 8.9g 11%
Saturated Fat 5.6g 28%
Cholesterol 0mg 0%
Sodium 64mg 3%
Total Carbohydrate 47g 17%
Dietary Fiber 14.8g 53%
Total Sugars 9.2g
Protein 13.5g
Vitamin D 0mcg 0%
Calcium 92mg 7%
Iron 5mg 30%
Potassium 628mg 13%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet.2,000 calorie a day is used for general nutrition advice.