This is my streamlined riff on the chickpea curry at Cassia in Santa Monica. It’s simple to prepare, comforting, and restoring—the type of dinner I like to turn to after a long day.
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<br />A few notes:
<br />--the lemongrass and kaffir lime leaves add a lovely flavor and fragrance to the dish, but if you don’t have them, there’s no need to make a special trip to the store. I make the dish with and without them, and it’s wonderful either way.
<br />--for serving, I like to follow Cassia's lead and serve the curry with lots of warm naan bread. Another option is white or brown rice.

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