Coconut Chickpea Curry

I saw a Coconut Chickpea Curry recipe recently, and decided to try a version of it.

Ingredients:

• 2 tablespoons coconut oil
• 2 mediums yellow onions
  (or 1 large red or Vidalia onion, sliced)
• 1/2 bell pepper, diced (optional)
• 1 cup carrot slices
  (optional - I used about 9 or 10 baby carrots)
• 14 ounces diced tomatoes (if using canned, drain the tomatoes)
• 1/2 teaspoon sea salt & 1/4 teaspoon ground black pepper, or to taste
• 16 ounces/454g can chickpeas, drained
• 3 garlic cloves, minced
  (or 1/2 a teaspoon granulated)
• 1 ½ tablespoons garam masala
• 1 teaspoon 'hot' curry powder
• 1/2 teaspoon cumin
• 13.5 ounces/383g can coconut milk (I used low fat)
• 2 tablespoons coconut flakes (optional)
• 1 tablespoon cornstarch + 1 tablespoon water
•  1 or 2 large handfuls of baby spinach, sliced
• 1 small lime

Instructions:

1. Melt the coconut oil in a medium pan.
2. Saute the onions (and bell peppers and carrots) in the coconut oil for a few minutes to soften at medium.
3. Add in tomatoes, salt, and pepper.
4. Reduce heat to medium-low, and cook for about 10 minutes.
5. Add in the chickpeas, garlic, garam masala, curry powder and cumin. Stir to combine. Allow to cook for 10 minutes or so.
6. Stir in the coconut milk and coconut flakes. 
7. Mix the cornstarch with the 1 Tablespoon water, and then add to curry.
8. Bring the curry to a boil, and then reduce to medium-low so that the mixture simmers for at least 10 to 12 more minutes.
9. Taste the curry and  adjust seasonings as needed.
10.  Remove the curry from the heat and squeeze a lime lightly over the top of the curry, stirring to combine. 
11. Allow to cool slightly and then serve. (I served with quinoa.)

Carole's Notes:

We both liked this. The curry spices were interesting, and the heat level was not too hot. If you serve with Sriracha or other hot sauce, people can add heat to their taste. The carrots were still a firm even after simmering for 40 minutes (I added them with the tomatoes this time, and then I went for a walk) - I may microwave them for a minute to two to soften them up more.

This made about 3 or 4 servings. The next time I make this I will double the recipe so there are more leftovers.

The recipe is lightly adapted from https://jessicainthekitchen.com/coconut-chickpea-curry-recipe/