Bengali-style curried vegetables with chickpeas, lime yogurt, and naan

• Peel and coarsely chop the onion.
• Scrub or peel the carrots and trim the ends; cut the carrots on the diagonal into ¼-inch-thick slices.
• Remove the stem, ribs, and seeds from the bell pepper; cut the pepper into 1-inch pieces.

In a large frying pan over medium-high heat, warm 1 to 2 teaspoons oil until hot but not smoking. Add the onion and carrots, season with salt and pepper, and cook, stirring occasionally, until the vegetables start to soften, 3 to 5 minutes. 

Add the bell pepper, Indian simmer sauce base, and ½ cup [1 cup] water; season with salt and pepper and bring to a boil, then reduce to a simmer. Cook, stirring occasionally, until the vegetables are tender and the sauce has thickened slightly, 3 to 5 minutes.

While the vegetables are cooking, prepare the naan and the remaining ingredients.

On the stovetop directly over a flame, or in a dry medium frying pan over medium heat, warm the naan, turning once, until lightly toasted, about 30 seconds per side. Alternatively, toast it in a toaster oven. Cut or tear the naan in half.

• Rinse the chickpeas. Measure ½ cup [1 cup]; save the rest for another use.
• Coarsely chop the cilantro; set aside half for garnish.

To the pan with the vegetables, add the chickpeas, peas, and half the cilantro. Cook over medium-high heat, stirring occasionally, until the chickpeas and peas are heated through, 2 to 3 minutes. Remove from the heat and season to taste with salt and pepper.

Transfer the curried vegetables to individual bowls. Drizzle with the honey-lime yogurt and sprinkle with the pumpkin seed dukkah. Garnish with the remaining cilantro and serve with the naan.