Ingredients
- 2 tbsp Olive Oil
- 1/2 Onion chopped
- 1 Carrot sliced
- 1 Red Pepper diced
- 1/2 Broccoli cut into florets
- 1 tbsp Curry Powder
- 1 tsp Curry Paste add more to taste
- 1 tbsp Ginger grated
- 1 tsp Ground Turmeric
- 1 can Chickpeas drained
- 1 can Coconut Milk
- Juice of half a Lemon
- Salt & Pepper to taste
Instructions
- In a large skillet, heat the oil and sautee the onion on a medium heat until soft and translucent. Add carrot, red pepper, broccoli and spices. Stir to combine and roast for 2-3 minutes.
- Add the chickpeas, coconut milk, 200ml water and lemon juice. Bring to a quick boil. Cover and leave to simmer, for 10-15 mins or until broccoli is fork-tender.
- Season to taste with salt and pepper. Serve with brown rice and garnish with coconut milk, roasted chickpeas and fresh herbs. Enjoy!