Ingredients
-
1 tablespoon vegetable oil
-
1 teaspoon massaman curry (or red curry paste)
-
1 cup onion, chopped
-
3 garlic cloves, crushed
-
1 (14 ounce) can coconut milk
-
2 tablespoons soy sauce
-
1 (15 ounce) can chickpeas, drained
-
1 tomatoes, cut into 1-inch cubes
-
1 cup fresh basil, chopped & loosely packed
-
2 tablespoons sugar
-
jasmine rice
Instructions
- Heat oil in large saute pan on medium heat.
- Add curry, onion, garlic and briefly saute.
- Add coconut milk and soy and bring to boil.
- Boil for 5 minutes, stirring occasionally.
- Add chickpeas, tomato, basil & sugar.
- Bring back to simmer.
- Serve with jasmine rice.