To start with, you can use dried chickpea, make sure to soak it in advance before cooking. Or if using the canned chickpea, drain out the liquid from the can, and rinse the chickpea with fresh water.
Chop the shallot and garlic into small dice. Peel and chop the carrot into small pieces. Prepare 1 cup of peas. The quantity of each ingredient is not strict, you can adjust according to your preference.
Heat up a pan over low heat and melt 1 tbsp of butter. Once the butter melted, sauteed with the shallot and garlic. Cook until the shallot becomes translucent. This process may take about 3 minutes over the low heat. We are going to then turn up the heat to medium high and add in the chickpea and veggies.
Stir well, and add in about 3 cups of hot water to cover the mixture. Once it boils, add the curry seasoning in. Cover up with the lid and turn down to low heat. Let it cook for another 20 minutes. Make sure to come back and check occasionally if all of the curry cubes have dissolved.
While the curry is cooking, don’t forget to cook your rice!
20 minutes later, it smells really good and all of the ingredients have absorbed the nice curry flavor. Serve it with rice, and enjoy!