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
1. In a large skillet or saucepan over medium heat, cook onions and carrots in oil until onions are soft, about 5 minutes.
2. Stir in bell pepper and chickpeas. Continue cooking until peppers soften, about 3 minutes.
3. In a separate bowl, blend water, coconut milk, curry powder, mustard seed, vegetable base, lemon juice and salt until smooth. Add mixture to vegetables and simmer for about 25 minutes. Serve over rice, couscous or bulgur.
Photo and recipe: USA Dry Pea & Lentil Council
