Ingredients

• 2 tablespoons olive oil or 2 tablespoons peanut oil
• 1 large white onion, chopped
• 2 carrots, peeled and grated
• 1 -2 jalapeno, minced
• 3 garlic cloves, minced
• 1 tablespoon ginger, fresh grated or 1 tablespoon ginger paste
• 1 lime, zest of
• 3 tablespoons curry powder (I think this would work with almost any type but I used Madras)
• 1 tablespoon ground coriander
• 1/2 teaspoon crushed red pepper flakes
• 2 (14 ounce) cans vegetable broth
• 1 (8 ounce) can tomato sauce
• 1 (14 1/2 ounce) can diced tomatoes, with juice
• 2/3 cup creamy peanut butter
• 1 (13 1/2 ounce) can coconut milk
• 2 (15 ounce) cans garbanzo beans, drained and rinsed (chickpeas)
• 1/2 cup dried apricot, chopped
• 1/2 cup golden raisin
• sea salt, to taste (I used 2 tsp)
• cooked brown rice, to serve
• nonfat yogurt, to serve
• cilantro, chopped, to serve