1 can coconut milk
4 cloves garlic, minced
1/2 onion, diced
2 T Thai green curry paste
2 cups cooked chickpeas or 1 can chickpeas (drained and rinsed)
1 red pepper, sliced thinly
1 cup snow peas or sugar snap peas
1 jalapeno diced
2 spring onions, sliced thinly
Salt and white pepper
1/2 cup cooked brown rice or quinoa
In a large saucepan, add the coconut milk and turn on low heat. Add the garlic, curry paste, onion powder and stir until well mixed. Add the pepper, jalapeno, snow peas, chickpeas, and cover. Cook about 10 minutes, stirring occasionally. Add salt and white pepper to taste. Garnish with spring onions and serve over brown rice.
In individuals bowls, serve quinoa on the bottom with caramelized onions, squash and kale surrounding the quinoa. Add a couple of slices of avocado, and the tahini sauce.