For a healthy, comforting supper go for chick peas! It is vegan, is tastes Thai and is very quick to make.
1 can chickpeas (400 gr)
2-3 tablespoons curry paste (I used red thai curry paste, medium spicy)
2 small onions
1 red pepper
1 green pepper
Coconut milk (250 ml)
Chopped tomatoes (400 gr)
1 tablespoon nigella seeds
Fresh corriander (I didnt find any this time..)
Lime juice 1-2 tablespoons
Chop onions and pepper and cook them 10 mins on a large, deep pan. Add curry paste and the seeds and stir for 1-3 minutes.
Add tomatoes and stir 2 minute. Add coconut milk and cook for 10 minutes on reduced heat. I adjust curry strenght by balancing coconut milk- curry paste proportions. Add lemon juice just before serving. Top with corriander and optionally with a ball of thick yoghurt.
Goes great with naan bread or simply with white rice.