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 ...
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