Creamy coconut curried chickpeas stuffed inside tasty taco shells, topped with tangy chutney and cooling vegan raita sound good to you? Then check this out…
Heat a large pan over medium-high heat, add the coconut oil and once melted add the mustard seeds. Cook for about 60 seconds until the mustard seeds start to pop.
Reduce to a medium heat, stir in the onion and sauté for 5 minutes until the onions are translucent. Add the garlic and ginger, sauté for another 2 minutes until the garlic is fragrant. Stir in curry powder, garam masala and salt. Add the tomatoes and coconut milk and allow the mixture to cook for 10 minutes.
Stir in the chickpeas and cook for an additional 10 minutes. Mix in lime juice (start with 1 tablespoon) and taste for salt and extra lime juice if needed. Serve in warmed corn tortillas with mango chutney and vegan raita.
Grate the cucumber into a large bowl. Add the remaining raita ingredients, stir to combine and add salt. Keep in refrigerator until ready to serve.