Coconut Chickpea Curry - Alberta Pulse Growers

Ingredients

• 2 Tbsp (30 mL) canola oil (see tips)
• 1 onion, small dice
• 1 clove garlic, minced (or 1/2 tsp/2 mL garlic powder)
• 1 Tbsp (15 mL) fresh ginger, grated (or 1/2 tsp/2 mL ginger powder)
• 1 red bell pepper, small dice
• 2 Tbsp (30 mL) curry powder
• 1 tsp (5 mL) ground turmeric
• 1 tsp (5 mL) ground cumin
• 1/2 tsp (2 mL) ground coriander
• 1/4 tsp (1 mL) cayenne pepper, optional for extra heat
• 2 cups (500 mL) cooked or canned chickpeas (or a 19 oz/540 mL can, drained & rinsed)
• 1 can (19 oz/540 mL) diced tomatoes
• 1 can (14 oz/400 mL) coconut milk
• salt & pepper, to taste
• cooked rice or naan, for serving
• fresh herbs like chopped cilantro, parsley or basil, fresh lime, plain yogurt or sour cream, toasted coconut flakes (see tips), chopped cashews or peanuts