Ingredients:
1 teaspoon cooking oil
1 lb lean ground beef
1⁄2green pepper, chopped
1 cup chopped onion
2 garlic cloves, minced
2 tablespoons flour
2 tablespoons curry powder
1 1⁄2 cups beef broth
1 1⁄4 cups tomato juice
1 (14 ounce) can chickpeas, rinsed and drained
1 1⁄2 cups diced tomatoes
1 1⁄4 cups frozen peas, thawed
1⁄4 teaspoon salt
1⁄2-1 teaspoon chili paste
1⁄2 cup light plain yogurt
chopped fresh parsley
Directions:
Heat cooking oil in large frying pan on medium. Add ground beef, green pepper and onion. Scramble fry for about 10 minutes until beef is no longer pink. Drain.
Add garlic. Heat and stir for 1 to 2 minutes until fragrant.
Add flour and curry powder. Heat and stir for 1 minute.
Slowly add broth, stirring constantly. Add tomato juice and chickpeas. Stir until boiling. Boil gently, uncovered, for about 15 minutes, stirring occasionally, until thickened.
Add next 4 ingredients. Stir. Cook for about 5 minutes, stirring occasionally, until peas are heated through. Remove from heat.
Add yogurt. Stir well. Remove to large serving bowl.
Garnish with fresh parsley.