Chickpea Tomato And Bell Peppers Curry

I’m a great fan of curry dishes of all kinds, for two reasons. First of all, their spiciness is so perfectly warming – ideal for someone like me, who believes that every weather below 30°C is basically ice age (no, I don’t live in Sahara Desert, I live in a climate where 30°C is a rather rare occurrence). Secondly, vegetable curry stews are extremely practical – there’s not much preparation needed, some of the ingredients come in cans… you just throw everything in the pot, let it cook for a quarter or two – and that’s it, dinner for 2 days done and dusted.

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