A fantastic option for Meatless Monday meals!
Ingredients
2 tablespoons vegetable oil
2 green bell peppers, stemmed, seeded, and cut into 1-inch pieces
Salt and pepper
1 jalapeño chile, stemmed, seeded, and minced
4 garlic cloves, minced
1 tablespoon grated fresh ginger
1 tablespoon curry powder
2 (15-ounce) cans chickpeas, rinsed
1 (14.5-ounce) can diced tomatoes (can substitute fresh tomatoes)
1 (14-ounce) can coconut milk
Instructions
Heat oil in Dutch oven over medium high heat. Add the bell peppers, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper and cook until bell peppers are tarting to brown, about 5/7 minutes. Add jalapeño, garlic, ginger and curry powder and cook until fragrant, about 30 seconds.
Add chick peas, tomatoes and their juice, and coconut milk and bring to a boil. Cover and simmer on medium low heat for about 20 minutes.
Serve over hot white rice.