Ingredients
- 2 tablespoons olive oil
- 2 cups onions chopped
- 4 cloves garlic minced
- 1 tablespoon red or yellow curry paste
- 1 can (13.5-ounce) coconut milk divided
- 2 cans (15.5-ounces each) chickpeas drained
- 2 tablespoons soy sauce
- 1 medium tomato chopped
- 1 tablespoon brown sugar (or coconut sugar)
- 1 tablespoon freshly squeezed lime juice
- 2 tablespoons cilantro chopped
- 4 cups cooked jasmine rice for serving
Instructions
- Heat the oil in a large skillet over a medium-high heat. Add onions and cook until they start to brown. Add garlic and sauté until soft.
- Add curry paste and 1/4 can of coconut milk. Stirring, cook until the curry paste is dissolved.
- Add the chickpeas, soy sauce and the rest of the coconut milk. Bring to a boil and cook 3 to 5 minutes.
- Add the tomato, sugar, and lime juice. Simmer 1 to 2 minutes. Stir in the cilantro and serve over jasmine rice.
