I wanted to make a quick curry the other day, and so I threw one together with ingredients I had on hand. This recipe is almost impossible to ruin, so experiment with different combinations of spices!
2 cans chickpeas, rinsed and drained
1 can light coconut milk
1 can petite diced tomatoes
coriander
cumin
cilantro
1/2 tsp. turmeric (a little goes a long way... trust me)
asian chili paste (or hot sauce like sriracha)
roasted garlic
Put all ingredients together in a saucepan and simmer until it reaches the desired consistency. Serve over rice (I like it with a wild rice blend).
This is a seriously easy dinner that definitely impressed my roommates.
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