tsp. olive oil
serrano chili pepper, diced (remove seeds if you want it less spicy)
cup yellow onion, diced
cup light coconut milk
Tbsp. green curry paste
cup chickpeas, drained and rinsed
cup cooked quinoa
Tbsp. fresh basil, diced
STEP 1: In a large pan over medium heat, add olive oil, serrano chili pepper, carrots, onions, and a pinch of salt. Saute for 10 minutes.
Add 1/2 cup water, light coconut milk, green curry paste, and chickpeas. Stir to combine. Bring to a boil, then reduce heat to medium low. Simmer for 15 minutes.
STEP 3: Remove from heat and transfer to a bowl with the cooked quinoa. Top with fresh basil.