​This is a variation of Chole - a north Indian chickpea dish that is available in most restaurants.  
This recipe serves 8. 

​Ingredients:

• 4 1/2 Cups  cooked chickpeas (if using canned chickpeas - approx 3 cans drained and rinsed)
• 2 Tbsp light cooking oil (I use grapeseed oil)
• 1 can coconut milk
• 1 large onion, diced small
• ½ cup  crushed tomatoes
• 4 garlic cloves, minced
• 1 tsp ginger, minced
• 1 tsp cumin seeds
• 1 ½ tsp garam masala
• 1 tsp cumin powder
• 2 tsp coriander powder
• 1 tsp turmeric
• ½ to 1 tsp cayenne powder
• ½ cup cilantro chopped
• Salt to taste

 
Directions:
Heat oil in a pan on medium heat.  Add onions, cumin seeds and a pinch of salt.  Stir until onions start to soften and cumin seeds start to slightly darken.  Add garlic, ground, cumin, coriander, turmeric, garam masala and cayenne.  Stir until fragrant.  Add chickpeas, a little water and salt.  Mix well to ensure that the chickpeas are coated with the spices.  Cover and cook for 5 minutes.  Add tomatoes and a little more water to ensure that the spices aren’t sticking to the bottom.  Cook for 10 minutes.  Add the coconut milk, stir and simmer uncovered for 10 minutes.  Taste, if more salt needed, this is a good time to add it.   Stir in ½ the cilantro and simmer for 2 more minutes.   Add the rest of the cilantro right before serving. 
I served it on top of Jasmine rice.
 
Enjoy!   

This recipe yields 3 to 4 servings. 

Curry Paste -  
Ingredients:
1/3 cup large dried chilies seeds moved, soaked until soft
1 tsp salt
1 tsps galangal, thinly sliced (used ginger)
2 tbsps lemongrass, cut into thin rounds
1 tbsp cilantro root (used stems)
1 tsp coriander seeds, toasted
1 tsp cumin seeds, toasted
2 tbsp minced garlic
2 tsbsp minced shallots
3 tbps ground peanuts
1 tbsp Shrimp paste or soy sauce

Directions Paste:
Add everything except cilantro to food processor or blender.  Blend until course meal.  Add cilantro and pulse until it looks like a paste

Fish Curry - 
Ingredients: 
4 Monk Fish Fillets
1 can unsweetened coconut milk
2 carrots, peeled, halved and thinly sliced
4 cups baby spinach
½ red bell pepper,  julienned
2 shallots, sliced 
¾ tsp minced ginger
½ tsp minced garlic
1 tbsp shredded Kaffir lime leaves
Salt and pepper
Coconut oil
1/3 to ½ cup of Curry paste (depends on the spice you prefer)

 
Directions:
Pat the fish with paper towel to dry, season with salt and pepper.  Heat cast iron pan and add coconut oil.
Once oil has melted, place the fish in the pan.  Lightly brown and flip.  Add shallots, garlic and ginger to the pan.  Stir them around a bit.  Remove Fish from the pan and set aside.   Add the carrots and peppers to the pan. Once softened, turn heat to medium, add curry paste and lime leaves. Saute for 2 min.  Add coconut milk and mix well.  Add the fish back in, top with spinach (you’ll have to push the spinach in to the sauce) and cook on a low simmer until fish is done.  Top with chopped cilantro leaves and serve over Jasmine rice.