1 tablespoon coconut oil or olive oil
2 chopped jalapeno pepper

1 chopped serrano pepper (if desired for extra heat)

1 chopped medium onion

Green onions, cut to 1/2 cup

four chopped garlic cloves

Freshly grated ginger, 1 tablespoon

1-tablespoon curry powder (or 2 tablespoons if desired)

1 teaspoon paprika

pepper and salt as desired

2 tablespoons of curry paste

Coconut milk, 14 oz.

16 oz. canned, prepared chickpeas

pepper and salt as desired


Rice that has been cooked, freshly cut parsley or cilantro, lime wedges, and hot chilli flakes.


 In a big pan or wok, heat a tablespoon of oil over medium heat.

Cook the onion and peppers until tender, about 5 minutes.

Stirring constantly for an additional minute, add the garlic, ginger, and green onions to the pan and simmer until the garlic is fragrant.

Add the curry powder, paprika, salt, and pepper to taste.

Include the curry paste and simmer for an additional minute while stirring.

involves stirring the coconut milk into the liquid, bringing it to a boil, and then lowering the heat. Simmer for around 10 minutes to let the flavors blend and the curry sauce slightly thicken.

Include the chickpeas and stir to combine for about 5 minutes.If preferred, top with a squeeze of fresh lime juice and serve over cooked white rice. Alternately, add fiery chilli flakes, lime wedges, fresh chopped cilantro or parsley, or both.

NOTES For an additional kick, add more serrano peppers or spicier peppers.

Step 1: In a big pan or wok, heat a tablespoon of oil over medium heat.