Chickpea Curry

Chickpea Curry

YIELD: 6 servings
2 Tbsps. canola oil
1 cup diced onion
¾ cup diced carrot
1 medium red or yellow bell pepper, seeded and chopped
2 (15 oz.) cans chickpeas, drained and rinsed, or 4 cups boiled
¾ cup water
1 (14 oz.) can coconut milk
1 Tbsp. plus 1 tsp. curry powder
1 ½ Tbsps. mustard seed
1 Tbsp. vegetable base
1 Tbsp. lemon juice
½ tsp. salt

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