1-2 T Thai red curry paste
1 1/2 T vegetable oil
1-2 large yellow onions, chopped
2 medium potatoes, cut into 1-inch pieces
3-5 garlic cloves, crushed/minced
1 14-oz can coconut milk (lite or regular)
1 T soy sauce
1 15-oz can chickpeas, drained (or 1 2/3 cups if not using canned beans)
1 cup loosely packed Thai or regular basil, chopped (or 2-3 T basil pesto from jar)
1 medium tomato, chopped
1-2 T sugar (to taste)

Optional: add spinach, bell peppers, carrots, peas, other vegetables

1. Over medium heat, saute the curry paste in oil for about 2 minutes, breaking it up. Add the onion and garlic and saute until onions are translucent.
2. Stir in coconut milk and soy sauce. Add potatoes. Bring to a boil and then reduce heat and simmer for about 15 minutes (until potatoes are tender), stirring occasionally.
3. Stir in chickpeas, basil…