Chickpea Red Curry

Chickpea Red Curry

AuthorMab

Yields4 Servings

Ingredients
 2 tbsp olive oil
 1 onion, sliced
 2 cloves of garlic, minced
 ¼ tsp tumeric
 2 tbsp red curry paste
 14 oz cooked chickpeas
 1 potato, diced
 1.50 cups peas
 1 cup water
 salt, to taste

Directions
1

In a large frying pan, add the oil and a bit of salt to the onion and cook through until browned slightly.

2

Stir in the red curry paste into the pan along with the potato and other vegetables, coat in sauce and let cook for about 3-5 minutes.

3

Add the chickpeas and the water to the pan and cover with a lid, turn the heat to low, and allow to simmer for about 15 minutes.

4

Add more water if needed to make a gravy or taste and serve if ready.

Adapted from The Red Lychee

Ingredients

Ingredients
 2 tbsp olive oil
 1 onion, sliced
 2 cloves of garlic, minced
 ¼ tsp tumeric
 2 tbsp red curry paste
 14 oz cooked chickpeas
 1 potato, diced
 1.50 cups peas
 1 cup water
 salt, to taste

Directions

Directions
1

In a large frying pan, add the oil and a bit of salt to the onion and cook through until browned slightly.

2

Stir in the red curry paste into the pan along with the potato and other vegetables, coat in sauce and let cook for about 3-5 minutes.

3

Add the chickpeas and the water to the pan and cover with a lid, turn the heat to low, and allow to simmer for about 15 minutes.

4

Add more water if needed to make a gravy or taste and serve if ready.

Chickpea Red Curry

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