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[quote=Anonymous][quote=Anonymous][quote=Anonymous][quote=Anonymous][quote=Anonymous]I make a really easy and delicious Thai chickpea curry. Sautee a thinly sliced onion, some garlic, and a chopped jalapeno in some oil til soft, then add a few tablespoons of red curry paste- I use Maesri brand from the Asian market. When this is cooked through and fragrant, add a couple cans of diced tomatoes or a big can of tomato puree/crushed tomatoes, 2 cans of drained and rinsed chickpeas, and a can of coconut milk, and let simmer til thick and bubbly. I find it usually needs some salt as well. Serve with basmati rice. Yum! [/quote]

This is the best thread, I'm making this this weekend, thanks!!!
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I hope you like it, it's one of my favorites- and the leftovers freeze really well too! [/quote]

Not PP, but I just wanted you to know, I made it tonight and it was deeeeeelish! Didn't use exact measurements but improvised the whole way through (used a habanero b/c that's what I had on hand instead of jalepeno) and it is a total keeper. Thanks so muych for taking the time to post it. BTW, I added thinly sliced red pepper, but I could see sweet potatoes and green beans as viable add-ins too![/quote]

EXCELLENT! I'm so pleased that someone tried it and liked it. It's very versatile, I could totally see red pepper and sweet potato and maybe some sugar snap peas working in it. [/quote]

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