Heat pan for 1 minute and then add oil to heat in large skillet. Add onion, cook on low until soft. Add celery, curry, curry paste and potato. Mix well and simmer for 5 minutes.
2.
Drain and rinse chickpeas and green peas. Add tomatoes, chickpeas, green peas, coconut milk and salt. Simmer for additional 10-15 minutes. Serve over rice.
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