Hardy, creamy, simple recipe that goes well with any grain plus it tastes great.

  • 1 Cup Tomatoes, chopped
  • 2 Tablespoon Tomato paste
  • 2½ Tablespoon Red curry paste
  • 13.5-ounce coconut milk
  • ¼ Cup Onion, chopped
  • ¼ Cup Garlic, grated
  • Two 15-ounce can chickpeas
  • ⅛ Cup Ginger, grated
  • 2-3 Cup Water
  • ½ Cup Fresh/dried parsley
  • Salt to taste
  1. Heat medium skillet over medium-low heat.
  2. Add the onions, garlic, ginger, and pepper
  3. Cook until the onions are dark brown and caramelized about 10 minutes.
  4. Stir in the chopped tomato, and curry paste
  5. Cook for 30 seconds.
  6. Pour in the 2 cups of water and stir to scrape up all the brown bits in the pan.
  7. Add coconut milk.
  8. Bring to a boil, reduce the heat and simmer for 15 minutes.
  9. Add chickpeas, salt, and parsley.
  10. Taste and adjust the salt.

No added oil in this recipe. When sauteing the onion, garlic, and ginger and they start to stick, add a small amount of water. Add more water than recommended if you prefer.


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