Chickpea curry

Ingredients

• 2 medium onions, chopped
• 2 Tbsp olive oil
• 3 cloves garlic
• 1-2 Tbsp red Thai curry paste
• 1.5 cans coconut milk
• 1 can chickpeas, drained (or 125g dry)
• Chopped green veg of choice and desired amount (e.g broccoli, kale, cabbage)
• 1-2 Tbsp soy sauce
• Cherry tomatoes equivalent to 2-3 tomatoes
• 1 cup fresh basil leaves, chopped
• ½ lime (or lemon juice)
• Rice/rice noodles or equivalent

Instructions

1. Heat oil in pan, add onion and cook on medium heat until soft and transparent, then add the garlic and cook for further 1 minute.
2. Add 1 tbsp of the curry paste and coconut milk, stirring until paste is dissolved; add more curry paste now if desired.
3. Add chickpeas, green veg and soy sauce. Bring to a simmer and cook for approximately 5 minutes, or until veggies are soft.
4. Add tomatoes, basil and lime juice; simmer for 2 minutes. Taste and add more soy sauce if desired.
5. Serve with cooked rice and poppadums/naan bread.

Serves 4 to 5.