Coconut Chickpea Curry

I found this recipe at Jessica's in the Kitchen after searching for a curry recipe. A foodie friend recently told me about how many high end restaurants use tins of Maesri curry pastes for some go-to seasoning. I had used part of a tin of the Massaman curry in some zucchini noodles and I didn't want it to go to waste. This dish was the perfect solution. I made one minor modification to the original recipe: I substituted arrowroot in place of the coconut flour as my thickening agent. We LOVE curries and anticipate making this dish many times in the future. I served the dish with Basmati rice and Whole Food's Pea and Potato Samosas.