Weeknight Chickpea Curry
I needed a way to be able to make this a weeknight dish. A jar of curry paste did the trick!
Makes 4 servings
2 teaspoons coconut oil or olive oil
1 small onion, diced
2 cloves garlic, minced
1 inch fresh ginger, peeled and minced
4-oz. jar red curry paste
1 cup chicken stock
1 can coconut milk
1 15-ounce can chickpeas, organic if possible
1 cup cooked brown rice
2 tablespoons chopped cilantro for garnish
Heat a sauté pan over medium heat; add oil. When hot, add onion and sauté until translucent, about 6 minutes. Add garlic and ginger and cook a minute more.
Add the jar of curry paste, stir, and cook for 2-3 minutes. When mixture is very fragrant, add the chicken stock. When that is heated through, add the coconut milk. Add the chickpeas and simmer until all is heated through.
Serve over brown rice with cilantro for garnish.