Steps

• Step 1

  When ready to cook, set the Traeger to 350℉ and preheat, lid closed for 15 minutes.

  350 ˚F / 177 ˚C

• Step 2

  Spread tomatoes and red onion on a lightly oiled sheet tray, place directly on the grill grate and cook for 30 minutes. Remove from grill and rest at room temperature until cool enough to handle. Cut each into small dice and set aside in separate bowls.

  00:30

  350 ˚F / 177 ˚C

  Ingredients

  • 4 Small tomatoes, quartered

  • 1 Large red onion, quartered

  • As Needed oil

• Step 3

  Put a large pan on the Traeger and add the coconut oil. When the oil is melted and hot, add the diced red onion and garlic. Stir and cook for 60 seconds, or until fragrant. Stir in the spices and cook for 30 seconds more to toast the spices.

  00:01

  350 ˚F / 177 ˚C

  Ingredients

  • 1 Tablespoon coconut oil

  • 3  cloves garlic, minced

  • 1 Tablespoon curry powder

  • 1/4 Teaspoon ground turmeric

  • 1/4 Teaspoon ground ginger

  • 1/4 Teaspoon chile pepper, or to taste

• Step 4

  Add the diced tomatoes to the pan and stir well. Continue to cook, stirring occasionally for about 5 to 10 minutes, or until the tomatoes start to break down and dry up a little bit. Stir in the coconut milk and chickpeas.

  00:05

  350 ˚F / 177 ˚C

  Ingredients

  • 1 3/4 Cup canned chickpeas, drained and rinsed

  • 1 1/2 Cup full-fat coconut milk

• Step 5

  Cover the pan with a tight-fitting lid or foil and simmer the coconut chickpea curry for about 20 minutes, or until reduced slightly.

  00:20

  350 ˚F / 177 ˚C

• Step 6

  Before serving, stir in the fresh lime juice. Season to taste with salt and garnish with fresh chopped cilantro. Enjoy!

  Ingredients

  • 1 Whole lime, juiced

  • To Taste Salt

  • As Needed fresh chopped cilantro, for serving