Ingredients

• 2 tablespoons oil
• 1 medium onion, chopped
• 3 large garlic cloves, minced
• 1 tablespoon red curry paste
• 1 (15 ounce) can chickpeas, drained
• 1 (13 1/2 ounce) can coconut milk
• 2 tablespoons soy sauce
• 1 medium tomatoes, chopped
• 1 tablespoon brown sugar
• 1 tablespoon fresh lime juice
• 1/4 cup chopped fresh basil or 2 tablespoons chopped cilantro
• 4 cups cooked jasmine rice

Instructions

1. Heat oil in a large skillet over a medium high heat.

2. Add onions and cook until they start to brown.

3. Add garlic and curry.

4. Stir-fry until garlic is soft and curry dissolved.

5. Add chickpeas, Coconut Milk, and soy sauce.

6. Bring to a boil and simmer 10 minutes.

7. Add tomatoes, sugar, and lime juice.

8. Simmer for 5 minutes.

9. Stir in basil or cilantro until combined, and serve over rice.