Broccoli and Chickpea Curry

 

Ingredients

Serves 2-3

1 can coconut milk

1 can chickpeas (drained)

1 broccoli head (cut into florets)

1-2 carrots (cut into thin coins)

1/2 onion

1t crushed ginger

1t crushed garlic

2-3t curry powder

1t lemon juice

1T peanut butter

1C veggie stock

S&P

rice or couscous to serve

Instructions

On low heat, cook onions, garlic, ginger and curry powder with a little oil for 3-5 minutes

Add everything BUT broccoli and peanut butter, increase to medium heat, once simmering reduce to low and leave for 30 min covered, stirring occasionally

Once carrots have softened, add broccoli, stir in peanut butter and season with salt and pepper.

Once broccoli is as soft as you like (should take another 5-10 minutes), serve with couscous and basically whatever you can make into garlic naan.