Ingredients:

2 tablespoons oil
1 large onion, diced
1 tablespoon minced ginger
4 large cloves garlic, minced
1 red bell pepper, diced
1 green bell pepper, diced
1 small yellow squash, diced
2 tablespoons yellow curry powder
1 teaspoon salt
1 large tomato, diced
2-15 oz cans chickpeas, drained
1-13.5 oz can Coconut Milk
Juice from 1 lime

Methods:

1. In a large nonstick skillet, heat oil over medium high heat. Add onion, ginger and garlic. Sauté 3 to
2. Add red bell pepper, green bell pepper and squash. Sauté an additional 2 to 3 minutes.
3. Reduce heat to medium. Add yellow curry powder, salt and tomato. Sauté 2 to 3 minutes or until the curry is well mixed and fragrant.
4 minutes until vegetables start to wilt.
5. Add chickpeas and Coconut Milk. Heat through.
6. Add lime juice, mixing well. Serve over rice.