This is so exciting! You’re probably like “Curry isn’t THAT exciting, chill.” Well, I am excited about this recipe but what I’m talking about its being excited because I’m just hours from leaving for my next trip. I’ll be headed to Victoria B.C. in a matter of hours. I can’t wait! But anyway, I’ve got recipe to share and because I’m in a little bit of a hurry I thought I’d keep this post fairly short. I know I’ve probably told you this along with every curry recipe I’ve ever shared, but it’s not my family’s thing. Which is a shame because I adore any kind of curry. Well, that’s the beauty of having this blog I guess because I can still share these types of recipes with you and hope you’ll enjoy it like I do. This one was literally one that I threw together on a weeknight for an easy meal. I was also trying to make good use of some of the veggies I knew would go bad while I’m gone. That’s the great thing about this is that you can use the vegetables you like and already have. I used some carrots, bell pepper, onion, and tomato, but any kind would go well in this. I really hope you get the chance to make this in your own kitchen. See you in the next post! A quick and simple curry recipe with chickpeas and coconut milk. Perfect for weeknight dinners.