Ingredients
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2 tablespoons oil
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1 medium onion, chopped
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3 large garlic cloves, minced
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1 tablespoon red curry paste
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1 (15 ounce) can chickpeas, drained
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1 (13 1/2 ounce) can coconut milk
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2 tablespoons soy sauce
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1 medium tomatoes, chopped
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1 tablespoon brown sugar
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1 tablespoon fresh lime juice
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1/4 cup chopped fresh basil or 2 tablespoons chopped cilantro
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4 cups cooked jasmine rice
Instructions
- Heat oil in a large skillet over a medium high heat.
- Add onions and cook until they start to brown.
- Add garlic and curry.
- Stir-fry until garlic is soft and curry dissolved.
- Add chickpeas, Coconut Milk, and soy sauce.
- Bring to a boil and simmer 10 minutes.
- Add tomatoes, sugar, and lime juice.
- Simmer for 5 minutes.
- Stir in basil or cilantro until combined, and serve over rice.