Chickpea Thai curry

My Easy Cooking
4 servings Prep: 5 mins, Cooking: 10 mins
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A wholesome vegetarian dish in a flash.

By Food24 February 29 2012
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Ingredients (12)

1 onion — large, halved and sliced
25 ml vegetable oil
1/2 green pepper — cubed
1/2 red pepper — diced
1/2 yellow pepper — diced
25 ml curry paste
2x can chickpeas — tinned, drained and rinsed
250 ml coconut cream
250 ml stock — chicken
5 ml fish sauce
10 ml brown sugar — or palm sugar
lime — halved, juice only
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Heat a wok or a deep pan and add the vegetable oil.

Once the oil is hot, add the onion and peppers. Stir fry for about 1 minute and then add the curry paste.

Stir through and add the stock and the coconut cream.

Now, add the chickpeas and cook for about 5 minutes or until the sauce has thickened slightly.

Add the fish sauce, sugar and lime juice, taste and adjust to your preference.

Serve this quick and easy curry on basmati rice with lots of fresh coriander and chopped chili.

Reprinted with permission of My Easy Cooking.

To visit My Easy Cooking’s blog, click here.

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