Ingredients

The following ingredients have 8 Servings
  • 1 tsp vegetable oil ((If making this oil-free, use 1 tbsp of the coconut milk to saute the onions))
  • 1 medium onion ((finely chopped))
  • 4-5 cloves garlic ((minced or crushed into a paste))
  • 2 heaping tbsp Thai red curry paste ((use more or less depending on your taste))
  • 2 tsp tamari ((soy sauce is fine too, but if you use it your dish won't be gluten-free))
  • 2 tomatoes ((finely diced))
  • 3 cups chickpeas ((cooked or canned))
  • Juice of half a lime
  • 1 tbsp sugar
  • 10 basil leaves ((torn, or 1 tsp dry basil))
  • 1/4 cup coconut milk

Instruction

  • Heat the oil in a skillet and add the onions. Saute until golden spots appear.
  • Add the garlic and 1 tbsp of the red curry paste. Stir until the paste has dissolved into the oil.
  • Add the chickpeas, tamari, sugar, lime juice and tomatoes. If using dry basil, add it at this time. If the sauce is dry, add half to one cup of water.
  • When the curry comes to a boil, turn down the heat and simmer another two-three minutes. Add the coconut milk and warm through without bringing to a boil.
  • Add the remaining 1 tbsp of red curry paste and stir in.
  • Check if you need salt. If using fresh basil leaves, add now and turn off the heat.