Ingredients

For the curry:

• 2 tablespoons olive oil
• 1 onion, thinly sliced
• 1 orange or red bell pepper, thinly sliced
• 1 small jalapeño, seeded and finely minced
• 4 cloves garlic, thinly sliced
• 1 teaspoon freshly grated ginger
• 2 cups low sodium vegetable broth
• 1 can light coconut milk
• 1 cup chickpeas, rinsed
• 1 tablespoon freshly squeezed lime juice
• 1/4 teaspoon ground clove
• 1/2 teaspoon cumin
• 1 teaspoon curry powder
• 1/2 teaspoon salt
• fresh cracked pepper
• 2 teaspoons corn starch (mixed with 1 tablespoon water)
• 1/2 cup frozen peas
• 1/4 cup fresh basil plus more for garnish

For the pilaf:

• 2-3 tablespoons vegan butter
• 1 small onion finely diced
• 3 cloves garlic, minced
• 1 cup basmati rice
• 1 1/2 inch knob fresh turmeric, pressed (through a garlic press)
• 1 1/2 cups low sodium vegetable broth
• pinch of salt
• 2 tablespoons fresh cilantro, chopped

Directions

For the curry:

1. Heat oil on medium heat. Add onion, bell pepper, jalapeño, garlic, and ginger. Sauté for a few minutes, stirring frequently to prevent burning.
2. Add vegetable broth, coconut milk, lime juice, clove, cumin, curry powder, salt, and pepper. Bring to a simmer and let cook down for about 15-20 minutes, stirring occasionally.
3. Pour in corn starch mixture and bring back to a simmer. The curry will thicken.
4. Add peas and fresh basil just before serving.
5. Serve over rice.
6. Enjoy!

For the pilaf:

1. Melt butter on medium heat. Add onions and garlic, then sauté until onions become translucent.
2. Add rice to the pan and allow to toast for a few minutes, stirring frequently.
3. Add turmeric, vegetable broth, and salt. Cover and allow the rice to cook for 15 minutes.
4. Add cilantro just before serving.