Chickpea Curry - cooking recipe

Ingredients

1 tbsp olive oil
2 None carrots, chopped
1 None onion, thinly sliced
2 cloves garlic, crushed
1 tsp cumin seeds
1/4 cup red curry paste
1 can (14 oz) coconut milk
2 cans (15 oz each) chickpeas, drained and rinsed
1 cup frozen peas
4 oz green beans, trimmed and halved
1/2 cup chopped cilantro
None None Cooked brown rice, to serve

Preparation

Heat oil in a large saucepan on high heat. Saute carrots, onion and garlic 2-3 mins, or until tender. Add seeds; cook, stirring 1 min, or until fragrant.
Add paste; cook, stirring, 1 min. Stir in coconut milk; bring to a boil. Reduce heat to low; simmer 8-10 mins, or until sauce has thickened slightly.
Mix in chickpeas, peas and beans; simmer 5-10 mins, or until just tender.
Sprinkle with cilantro and serve with brown rice.