PREP AHEAD: Like most curries, this one gets even better with time as the flavor can sit and really infuse into the chickpeas. That means it’s perfect for meal prep – I love this one for lunches throughout the week. Leftovers keep well, for five days in the fridge.

INGREDIENT NOTES: Canned or jarred chickpeas are fine here – jarred offer the best flavor and texture but are more expensive so I don’t use them all the time. Try to find red curry paste that doesn’t list water as its first ingredient, and doesn’t include added sugar, starches or preservatives. I’m using Mae Ploy paste here. To make this vegetarian or vegan, read the ingredients list carefully, as red curry paste traditionally includes shrimp paste. I recommend using full-fat coconut milk, with a high percentage of actual coconut (upward of 60%). This will give you a super creamy curry sauce that thickens up and becomes gravy-like rather than staying very watery. 

MAKE IT YOUR OWN: This curry is a wonderful base to play around with. Add sliced onions, red bell peppers, green beans, broccoli, cauliflower florets, diced sweet potato, pumpkin, butternut squash or throw in a handful of frozen peas. You could also add chicken or shrimp – add shrimp straight into the curry with the chickpeas (they’ll cook in the heat of the sauce) – and cook chicken (ideally thigh pieces) in a little oil before adding the aromatics and curry paste.