Vegetarian Peanut Curry (African Inspired) - cooking recipe

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 (optional)
1/2 cup golden raisin (optional)
sea salt, to taste (I used 2 tsp)
cooked brown rice, to serve
nonfat yogurt, to serve
cilantro, chopped, to serve

Preparation

Heat oil in a large pot over medium heat.
Add onion, carrots and jalapeno and saute until almost soft about 8 minutes.
Add garlic, ginger and lime zest and saute another 3 minutes.
Add spices and saute until fragrant.
Stir in broth, tomato sauce and diced tomatoes and bring to a boil.
Stir in peanut butter, reduce heat and simmer until it melts.
Stir in coconut milk, garbanzo beans and dried fruit and simmer for another 10 minutes.
Salt to taste.
Put cooked brown rice in bowls and ladle curry over rice. Top with a dollop of yogurt and cilantro.