CHICKPEA CURRY ENJOY DAN:

                                  CHICKPEA CURRY by CHEF DAN:

Serves  4

INGREDIENTS:

2 tablespoon grape seed oil

1 onion, chopped

3 garlic cloves, minced

1 thumb-size fresh ginger, grated

1 tablespoon red curry paste

2 (15.5 Oz) cans chickpeas, drained

1 tablespoon curry powder

2 teaspoons turmeric

2 tablespoons soy sauce

2 EACH brown sugar, and lime juice

1 (10.5 Oz) can RO*TEL  tomatoes with green chilies

Handful fresh cilantro, chopped

1 (19.5 Oz) can Mae Ploy coconut milk

4 cups cooked jasmine rice

DIRECTIONS:

1.   Heat oil in skillet over medium-high heat and when sizzling.

2.   Add curry paste and when the room is aromatic, add onion and ginger.

3.   Sauté for 4-5 minutes, add garlic and sauté 1 minute.

4.   Add chickpeas, and next 5 ingredients; bring to a boil and cook 5 minutes.

5.   Stir in RO*TEL tomatoes, reduce heat and simmer for about 4 minutes.

6.   Stir in cilantro and serve over rice.

ENJOY DAN:                                               BON-APPETITE!!