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Had some leftover chickpeas after making hummus one night and thus, this deliciousness was made.
Category Photography / Miscellaneous
Species Unspecified / Any
Size 1280 x 960px
File Size 142.9 kB
2 tablespoons oil
1 medium onion, chopped
3 large garlic cloves, minced
1 tablespoon red curry paste
1 (15 ounce) can chickpeas, drained
1 (13 1/2 ounce) can coconut milk
2 tablespoons soy sauce
1 medium tomato, chopped
1 tablespoon brown sugar
1 tablespoon fresh lime juice
1/4 cup chopped fresh basil or 2 tablespoons chopped cilantro
1: Heat oil in a large skillet over a medium high heat.
2: Add onions and cook until they start to brown.
3: Add garlic, curry. chickpeas, Coconut Milk, and soy sauce.
4: Bring to a boil and simmer 10 minutes.
5: Add tomatoes, sugar, and lime juice.
6: Simmer for 5 minutes. Stir in basil or cilantro until combined, and serve over rice.
1 medium onion, chopped
3 large garlic cloves, minced
1 tablespoon red curry paste
1 (15 ounce) can chickpeas, drained
1 (13 1/2 ounce) can coconut milk
2 tablespoons soy sauce
1 medium tomato, chopped
1 tablespoon brown sugar
1 tablespoon fresh lime juice
1/4 cup chopped fresh basil or 2 tablespoons chopped cilantro
1: Heat oil in a large skillet over a medium high heat.
2: Add onions and cook until they start to brown.
3: Add garlic, curry. chickpeas, Coconut Milk, and soy sauce.
4: Bring to a boil and simmer 10 minutes.
5: Add tomatoes, sugar, and lime juice.
6: Simmer for 5 minutes. Stir in basil or cilantro until combined, and serve over rice.
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