Coconut Chickpea Curry

Prep Time: 30 min

Servings: 2-3

Ingredients:

1 can of chickpeas (or soak a cup of dried chickpeas overnight)

1 can Coconut milk

2 small tomatoes

3-4 cloves of garlic

1/2 an onion

1 tbsp of grated ginger

Optional spices/herbs/veggies (as per your preferences) :

10-15 leaves of Thai basil

1/2 tbsp red chilli powder

1 tsp chilli flakes

1 tsp dried lemongrass

1 tbsp vinegar or lemon juice

1 tbsp neutral oil

Salt and Soy sauce to taste

1 sweet potato

2 handfuls of spinach

Directions:

Add the chopped onion into a saucepan with a pinch of salt and sauté for a minute. Add in the garlic and ginger, sauté for another minute, then stir in the chopped tomatoes. After 2 minutes mix in the dried spices. Once the spices have combined well, pour in the coconut milk while stirring and let it come to a boil. As it begins to bubble, add in the sweet potato or veggies of choice. Cover and cook until the veggies are cooked to your liking. Then add in the chickpeas, spinach, Thai basil, chilli flakes, lemon juice and soy sauce, and stir well. Reduce the heat and let it cook for about 4-5 minutes, stirring once or twice as needed. Take it off the heat, drizzle more lime juice on top and stir it in. Serve over steamed white or brown rice, or just eat as is.