Veggie & Garbanzo Bean Curry

Tonights dinner, well lets just say it was kind of a last minute change of plans. All day I kept thinking it was Friday-not sure why. But my thought process when cooking on Friday is not like that of Sunday-Thursday. See, on those days, I'm always keeping Al in mind. Leftovers for lunch that is. So I changed it up and made this tonight instead of tomorrow. And tonights dish(its a doosey)will be made tomorrow.

This is yet another inspiration from the vegan stoner blog. Al is mad in love with curry. The boy could eat it, like always. When he came home from work he was hungry, which is totally the norm. Usually we eat dinner around 5:30, depending on the day. But this was going to take a bit longer. Mainly because my motivation for making it didn't start until later and also because I decided to make naan. For the first time. Ever. Not that it turned out to be terribly difficult, just a little more time consuming. I'll toss out the naan recipe some time in the not so distant future. Back to the curry. It was made, it was consumed, it was good. Wish I would have had some more yogurt, could have been a little more saucy. Next time! So I'm doubling what I used as far as yogurt goes.

INGREDIENTS:
olive oil
2 green bell peppers, chopped
3 medium carrots, peeled and chopped
1 can chickpeas, rinsed and drained
12 oz plain greek yogurt
4 tbls curry powder
1 teas garlic powder
prepared brown rice

*Heat olive oil in a medium pot, add carrots and peppers. Cook for a few minutes and then add in beans, yogurt, curry, and garlic powder.
*Mix and cook until veggies are soft.
*Serve with brown rice.