Curry with Chickpeas

Every time I open the door, I'm reminded I can't go anywhere because of the white mess that's in front of my house.  I've done work today, but there's only so much you can do from home.  Plus when the city is pretty much shut down, no one really answers their phone.   So when I'm bored, I eat, and think up things to eat.  Tonight's meal is simply that.  A meal conjured up out of boredom.  This probably isn't a traditional curry dish, but it's still good and super easy to make.

You'll need/want:
1 TsbOil
1 tspRed pepper flakes
1 Med. Onion
1/2 Green Bell Pepper
1 tsp Ginger paste
1 tspGarlic Paste
4 Tbs Mild Curry Paste
Can of diced tomatoes
3 yukon gold potatoes
1 large carrot (or 7 baby carrots diced)
3/4 cup of water

First you'll want to do two things.  Start on your basmati rice which takes about 25 minutes
Then cut up 3 yukon gold potatoes and several baby carrots. (or 1 large carrot) and boil to cook them.

Now for the curry part.
Add a tablespoon of oil to a large saucepan add a few red pepper flakes to spice up the oil.  Next add one yellow onion and half a green bell pepper. Let that cook down. Add one teaspoon of ginger paste and garlic paste (both found at an Indian food supply store) stir together and add a can of chickpeas.

Let cook for a bit and then stir in 4 tablespoons of mild curry paste.  Get a good coat on everything and then add the cooked potato and carrot mixture.  Add a can of diced tomatoes and 3/4 cup of water. Let cook for a while or at least until your rice is done. 

Top the rice and enjoy! Keep in mind you add or take out any of the vegetables you want.  If you eat chicken, you could do that instead of the chickpeas.  Whatever the case, it's got a good flavor and you'll want more of it!  If you've never had Indian food before, this is a great starter dish. Not too spicy, and not weird.  It's just right!