Heat the oil in a saucepan over medium high heat. Cook onion and garlic for 1-2 minutes or until fragrant.
Add the diced tomatoes, chickpeas, coconut milk, red curry paste and coconut flour. Stir to combine.
Turn the heat to high and bring to a simmer. Lower heat to medium high and simmer for 20-25 minutes uncovered or until sauce has thickened.
Remove from heat. Add a squeeze of lime juice and salt and pepper to taste. Garnish with cilantro and serve over a bed of rice or with naan bread or roasted cauliflower.
Calories: 336kcal | Carbohydrates: 29g | Protein: 10g | Fat: 22g | Saturated Fat: 16g | Sodium: 420mg | Potassium: 542mg | Fiber: 9g | Sugar: 5g | Vitamin A: 492IU | Vitamin C: 10mg | Calcium: 91mg | Iron: 4mg