Ingredients: 1 tbsp olive oil. 1 onion, diced. 3 cloves garlic, minced. 1 bell pepper, diced. 2 carrots, diced. 1 can 15 oz chickpeas, drained and rinsed. 1 can 15 oz diced tomatoes. 2 cups vegetable broth. 2 tbsp curry powder. 1 tsp cumin. 1 tsp turmeric. 1/2 tsp cayenne pepper. Salt and pepper to taste. 2 pieces naan bread, cubed.
Instructions: Put olive oil in a big pot and heat it over medium-low heat. Put in the garlic and onion, and cook them until they get soft. Add the carrots and bell pepper and stir them in. Cook for 5 minutes. Put in the vegetable broth, curry powder, cumin, turmeric, cayenne pepper, salt, and pepper. Also add the diced tomatoes. Bring it to a simmer, then stir it every now and then for 20 minutes. In the meantime, heat the oven to 350F 175C. Spread out the cubed naan bread on a baking sheet. Toast it in the oven for 10 minutes, turning it over once, until it gets crispy. Put toasted naan croutons on top of the hot curry chili when you serve it.