a creamy, vegan style curry
Heat oil in large, deep pan on medium heat.
Add both onions, peppers, garlic, curry powder and ginger to sauté.
Add plum tomatoes and use spatula to break up tomatoes. Simmer for 5-6 minutes.
Add coconut milk and chickpeas. Simmer for 10 minutes.
Add frozen peas. Simmer another final 5 minutes.
Stir in coriander, salt and pepper. Warm naan bread and cut lime wedges to serve!