Sweet Peppers and Chickpeas in Coconut Basil Curry Sauce


– 1 large yellow onion, diced
– 1 large shallot, minced
– 4 cloves garlic, minced
– 1 each red pepper and green pepper
– 1 can no salt added chickpeas, drained and rinsed
– 14 oz plain soy or almond milk
– 2 tsp coconut extract
– juice from two limes
– 2 tbsp red curry powder mixed with 1 tbsp water.
– 1 bunch fresh basil leaves
– salt and pepper to taste
– cilantro for garnish

Preparation steps:

1. In deep pan, steam-saute the onions in water
2. Add shallot and garlic
3. Add peppers and cook until all are tender
4. Season to taste with salt and pepper
5. Add chickpeas, soy (or almond) milk, coconut extract and curry powder
6. Add basil leaves and lime juice
7. Serve hot over brown rice with cilantro garnish

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