Coconut curry with chickpea & bell pepper

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Peel and mince garlic. Halve, peel, finely dice onion. Core, deseed, and finely dice bell pepper. Finely chop cilantro. Drain and rinse chickpeas. Melt 1 tbsp butter in small pot over medium high heat. Add half the garlic and cook until fragrant, 30 seconds. Heat a drizzle of oil in medium pit over medium high heat. Add onion and bell pepper; cook until softened and starting to brown, 3-5 minutes. Stir in tomato paste, curry powder, paprika, half the garam marsala, and remaining garlic until fragrant, 1 minute. Stir in chickpeas, coconut milk, stock concentrate, 1/3 cup water, and 1tsp sugar. Bring to simmer, reduce to low, and cook until thickened, stirring occasionally, 4-5 minutes. Remove from heat and stir in 2 tbsp butter. Season generously with salt and pepper. Fluff rice with fork and season with salt and pepper. Divide between bowls and top with curry. Dollop with yogurt and garnish with cilantro.