● 1 tablespoon olive oil
● 1 yellow onion, diced
● 4 tablespoons red curry paste
● 2 cans chickpeas, rinsed and drained
● 1 cup full-fat coconut milk
● ½ cup water or vegetable broth
● 1 cup BrightFresh® Micro Cilantro
● 2 cups cooked basmati rice, for serving
1. In a large pan over medium-high heat, add the olive oil.
2. Once hot, add the diced onion and cook, stirring frequently, until fragrant and translucent.
3. Push the onions to the edges of the pan to create a well in the center. Add the red curry paste to the well and gently stir for about 2 minutes to release the flavors.
4. Add the chickpeas, coconut milk, and water (or vegetable broth) to the pan. Stir to combine.
5. Bring the mixture to a boil, then reduce the heat to low, cover with a lid, and simmer for about 25 minutes, until the liquid has thickened.
6. Remove from heat and gently mix in the BrightFresh® Micro Cilantro.
7. Serve the curry over cooked basmati rice and garnish with the remaining BrightFresh® Microgreens cilantro.
