Chickpea and coconut curry

Stay warm as the weather cools down with our chickpea and coconut curry! 

  • 1 onion, diced
  • 3 garlic cloves, chopped
  • 1 teaspoon ginger, grated
  • 1 fresh chilli, chopped
  • 1 capsicum, chopped
  • 3 zucchini, sliced diagonally
  • 2 cups chickpeas 
  • 250ml coconut milk
  • 1 teaspoon mild curry powder
  • 1 cup vegetable stock 
  • cornflour to thicken (optional)
  • 2 cups broccoli florets
  • fresh coriander, chopped
  • toasted coconut to garnish
  • Sauté onion with garlic, ginger and chilli in two tablespoons of water until softened. 
  • Add capsicum, zucchini, chickpeas, coconut milk, curry powder and vegetable stock and simmer until vegetables just soften
  • Thicken as necessary. 
  • Add and stir through broccoli florets and coriander.
  • Serve immediately and garnish with toasted coconut.

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