Note: if you want to serve rice with the curry and need to make it, prepare that first so it can cook while you make the curry!
Heat a large skillet over medium heat and add the olive oil. Once it’s hot, add in the onion, peppers, garlic and ginger with a pinch of salt and pepper. Cook until the onions soften, about 5 minutes.
Stir in the basil and curry powder. Cook for 2 minutes. Stir in the chickpeas. Stir in the coconut milk and lime juice. Stir and bring the mixture to a simmer. Simmer for 5 minutes. Taste and season with more salt, pepper or lime juice if necessary. Stir in the fresh basil.
Serve with your favorite rice, naan or just in the bowl by itself!
Course: Main Course
Cuisine: American
Author: How Sweet Eats
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