Red Curry Chickpeas

Mellow & warm
The melt-in-the-mouth,
Texture of this dish
Reminds me of down south.
Bite full of the beach
And an aroma of waves,
Like a snooze in the sun
With food you crave.
The creaminess of coconut
With that kick of curry,
Slows down time
And calms all flurry.
Suddenly you’re on holiday
While still at home,
A celebration in your mind
While still alone!”
1 cup chickpeas, soaked overnight & boiled
½ cup green lentils, soaked overnight & boiled
1 tablespoon thai red curry paste
1 cup coconut milk
½ onion, diced lengthwise
1 clove of garlic, minced
½ teaspoon cumin seeds
1 teaspoon coriander powder
1 teaspoon lemon juice
2 tablespoons olive oil
9-10 fresh basil or mint leaves, slightly crushed (to release the flavor)
Salt to taste
Heat the oil in a non-stick pan. Add the onions, garlic, cumin seeds, coriander powder and red curry paste and cook for a minute on medium heat till the paste begins to splutter. Add the coconut milk and cook for another 2 minutes. Stir in the remaining ingredients (except the lemon juice), mix well and cook covered for 6-7 minutes or till most of the coconut milk has been absorbed by the chickpeas. Remove from heat, add the lemon juice and serve hot with steamed rice.