This recipe serves 4 and is not only yummy when fresh, no it is perfect for the office on the next day as well.
Chickpea fennel curry
3 red bell peppers
1/2 of a small leek
2 tablespoons canola oil
1 tablespoon hot curry paste
1 1/4 cup coconut milk
1 cup vegetable broth
lime juice of 1/2 lime
4 tablespoons minced fresh cilantro
Cut the bell peppers, fennel and leek into thin slices and roast them in the oil for about 7 minutes. Add the chickpeas and the curry paste, roast for about 2 minutes. Add the coconut milk and broth and let it simmer for 10 minutes.
Add lime juice and salt to taste, top servings with fresh cilantro. Serve with basmati rice.