1 can of chickepeas (drained and rinsed)
1 onion cut in half and thinly sliced
1/2 red pepper chopped
6 - 8 mushrooms quartered
1 cup of coconut milk
2 tbsp of red curry paste
1/2 tbsp of brown sugar
tbsp of coconut oil
Very important toppings:
toasted cashews chopped - you can buy unsalted roasted or you can buy raw and dry fry them over a medium heat til they have some nice colour.
unsweetened shredded coconut - brown it in a fry pan or in the oven
chopped green onions
Heat your coconut oil over medium heat. When hot, add the mushrooms. Saute for 5 min, shaking them up so they get colour on all sides. Add the onions and a little salt. Cook for another 5 minutes tossing it all about occassionally. Then add the peppers and chick peas. Add the 2 tbsp of paste and mix well. Let everything cook for 3-4 minutes and then add the coconut milk and stir well to combine. Turn the heat down a little and let simmer for 5 minutes. Add the sugar and a little more salt and taste test. Add the toppings, they are important, don't forget them. Serve with rice, quinoa, naan bread or just all by itself.