(Serves 4)

1 (15 oz) can garbanzo beans, drained and rinsed or the equivalent amount of dried beans, soaked and cooked
1 (15 oz) can "lite" coconut milk
1 cup water or broth
1 tsp garlic, minced
1 Tbsp ginger, minced
1 cup sweat potato, peeled and cut into 1" chunks
1/3 cup red bell pepper, chopped
1 Tbsp mild curry powder
1/4 tsp turmeric
1 stalk lemon grass, bottom half peeled, smashed (optional)
2 kaffir lime leaves, torn slightly to release flavor (optional)

1 Tbsp rice flour or arrowroot, dissolved in 2 Tbsp water

2 Tbsp cilantro, chopped
1/4 cup fresh Thai basil
1 cup frozen peas
1/2 tsp salt

Add the ingredients listed, (chickpeas through kaffir lime leaves) in a large pot and simmer about 20 minutes or until the sweet potatoes are cooked through. Dissolve the rice flour/arrowroot in water to make a slurry and add to curry mixture; stir to thicken. Add in the parsley, basil, peas and salt and cook a few minutes more to warm the peas and soften the herbs.

Note: *You can substitute part of the coconut milk with soy milk, almond milk, regular coconut milk or garbanzo bean cooking liquid.