Thai Chick Pea Red Curry

Next time you're thinking of Thai takeout, think about pulling together this quick dish.  You'll eat sooner, fresher, cheaper and probably better. And you'll be more prouder.
1 onion, thinly sliced
1/2 red pepper, diced
1/2 yellow pepper, thinly sliced
1 jalapeño pepper, minced
1 Tbsp brown sugar
1/2 tsp salt
3 cloves garlic, minced
1 inch fresh ginger, minced

1 tsp fennel seeds
1 tsp cumin seeds
4 plum tomatoes, diced

1 can coconut milk
2 Tbsp red curry paste
1 Tbsp Thai fish sauce
1 can chick peas, rinsed and drained

2 cups chopped broccoli flowerets
Palmful mint, chopped

Palmful cilantro, chopped
1 lime, cut into eights

Toss the onions and peppers into a 4-quart pot with a dash of canola oil, and stir fry with the sugar and salt for about 10 minutes. Add the garlic and ginger and continue cooking for about another 5 minutes.

The onions should soften and the veggies should all begin to caramelize. Stir often. Remove the veggies to a bowl and swipe down the pot with a rubber spatula.

Add another good swig of canola oil to the pot over medium heat, and add the cumin and fennel seeds. Cook for about a minute, stirring constantly. Raise the heat to high and add the tomatoes to the pot.

Stir and cook for about 10 minutes, to stew down the tomatoes as they sizzle and bubble.

Add the coconut milk, curry paste, fish sauce and chick peas. Bring to a boil, stir and reduce to a simmer.

Cover and cook another 10 minutes. Add the broccoli and mint, and cook another 5 minutes.

Serve over rice, sprinkling with cilantro, and with a wedge or two of lime on the side.

Serves 4.