2 x 400g tins chickpeas, drained and rinsed
1 red pepper, deseeded and sliced
1 orange pepper, deseeded and sliced
1 yellow pepper, deseeded and sliced
1 x 400ml tin coconut milk
2 tbsp peanut oil
1 red onion, chopped
2 tbsp red curry paste
2 dried lime leaves
Juice of 2 limes
1 tsp brown sugar
30g coriander, chopped
1. Heat peanut oil in a heavy-based pot and sauté onion until translucent. Add curry paste and cook for
2. Add peppers and sauté for 2 minutes, then add chickpeas, coconut milk and lime leaves. Simmer for 15 minutes or until the peppers have softened.
3. Season with lime juice and brown sugar and garnish with coriander. Serve with roti.