by @the_buddhist_chef. Ingredients:
1 onion, chopped
1 red pepper cut into strips
2 tbsp canola oil
1 tbsp curry powder
1/4 tsp crushed red pepper
1 tbsp cane sugar
4 tbsp nutritional yeast
1 tbsp tomato paste
1 can of 19 oz chickpeas, drained and rinsed
1 can of 13.5 oz coconut milk
Salt to taste
In a large skillet over medium-high heat, sauté the onion and bell pepper in the oil for 5 to 10 minutes.
Add the curry powder, crushed red pepper, cane sugar, nutritional yeast, tomato paste and chickpeas.
Sauté for about 3 minutes
Stir in the coconut milk, add the salt and continue to cook the mixture, stirring occasionally, until thick and creamy (10 to 15 minutes).
Serve on basmati rice and garnish with basil leaves.
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