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.