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Chickpea curry


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.