4 servings | 30 minutes

256 Cals

6g Protein

19g Fats

15g Carbs

A delicious & comforting plant based curry! Packed with sooo much flavour!

P.s. don't be fooled by the long list of ingredient, it's really easy to make.

INGREDIENTS

1 tbsp coconut oil
1 large red onion, thinly sliced
3 cloves garlic, minced
1 inch fresh ginger peeled and minced or grated
1 tbsp garam masala
1/2 tsp ground turmeric
1/4 tsp black pepper
1/4 tsp cayenne pepper (or to taste)
1/4 tsp salt (plus more to taste)
200g tinned chopped tomatoes
250g full fat coconut milk
1 can (approx 240g) drained chickpeas (rinse before using)
Juice of 1 lime
Fresh chopped coriander, to serve

TO MAKE

Melt the coconut oil in a large pan on a medium-high heat, then add in the red onions & a pinch of salt - cook until the onions are softened & browned.

Reduce the pan to a medium heat and add in the garlic & ginger, stirring for 60 secs.

Add in the garam masala, turmeric, cayenne and salt/peps - cook for 30 secs until the spices are toasted.

Add the tomatoes to the pan and stir well, continue cooking, stirring occasionally for a few minutes until the tomatoes dry up a bit.

Stir in the coconut milk and chickpeas - bring to boil and then reduce heat to med-low and simmer for 10-15 mins until desire consistency.

Stir in the fresh lime juice, re-season with salt/peps to taste, then serve!

SERVING SUGGESTIONS: portion size is quite small so optional additions... brown rice on the side, some steamed greens, dollop of greek yog (for extra protein).

Or eat two portions in one go if you're hungry!

P.s. Leftovers the next day are delicious cold!