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.
