Ingredients

Method

• 2 T olive oil
• 6 garlic cloves, minced
• 4 T Woolworths red Thai curry paste (more if you’re not afraid of heat)
• 2 T brown sugar
• 2 x 400 ml cans coconut milk (the reduced-fat version also works well)
• 3 T soy sauce
• 2 x 400 g cans chickpeas in brine, drained and rinsed
• 500 g frozen garden peas
• 15 g fresh coriander, finely chopped (optional, not everyone is a fan of coriander)
• 100 g roasted and salted cashews (optional but always a yes for me)
• rice, for serving
• lime, for serving

Method

Ingredients

1. Heat the oil in a pan over a medium heat.Add the garlic and curry paste and sauté for 2 minutes. Add the sugar, coconut milk and soy sauce. Simmer for about 6 minutes until it thickens.

2. Add the chickpeas and simmer, stirring occasionally, for about 10 minutes. Lastly, add the peas and stir through for about 2 minutes.

3. Just before serving, add the chopped coriander and cashews. Serve with rice and squeeze over the lime. I’m a fan of Woolies’ fully cooked white basmati rice sachets, but you do you.

Find more curry recipes here

Production: Bianca Strydom

Photograph: Sadiqah Assur-ismail

Food assistant: Nadia Meyer