A basic vegetarian curry.

Ingredients

• 3 bell peppers, julienne
• 1 large onion, white or yellow, quartered and sliced
• 5 cloves minced garlic
• 3 tbsp olive oil
• 2 14oz cans garbanzo beans, drained
• 1 14oz can diced tomatoes
• 1 14oz can coconut milk
• Seasonings:
  • 2 tbsp red Thai curry paste
  • 2 tbsp gochujang
  • 2 tbsp curry powder
  • pinch of salt

Preparation

1. Bring pot to medium-high heat and add the olive oil and peppers. Add a pinch of salt to help cook the water out faster. Stir fry for 3 minutes.
2. Add the onion, and stir fry until translucent.
3. Add garbanzo beans, garlic, curry paste, gochujang, and curry powder. Stir fry until garlic is fragrant.
4. Add diced tomatoes and coconut milk. Stir well.
5. Simmer for 20-25 minutes, stirring occasionally. Salt to taste.
6. Serve over rice.