Broccoli and Chickpea Curry

Ingredients

• Cilantro (1/4 cup, chopped (for garnish))
• Salt (to taste)
• Lime juice (2 tablespoons)
• Tomatoes (1 can (14 oz), diced)
• Coconut milk (1 can (13.5 oz))
• Turmeric (1 teaspoon)
• Cumin (1 teaspoon)
• Curry powder (2 tablespoons)
• Fresh ginger (1 tablespoon, minced)
• Garlic (3 cloves, minced)
• Onion (1 medium, diced)
• Chickpeas (2 cans (15 oz each), drained and rinsed)
• Broccoli (4 cups, cut into florets)
• Oil (coconut or vegetable) (2 tablespoons)

Instructions

1. In a large pan, heat the oil over medium heat.
2. Add the diced onion, minced garlic, and ginger. Sauté for about 5 minutes, or until the onion becomes translucent.
3. Stir in the curry powder, cumin, and turmeric, ensuring the spices coat the onions and blend well, cooking for an additional minute.
4. Add the broccoli florets and chickpeas to the pan, stirring to combine with the spiced onion mixture.
5. Pour in the coconut milk and diced tomatoes, bringing the mixture to a gentle simmer.
6. Cover the pan and allow it to cook for approximately 15 minutes, or until the broccoli is tender and vibrant green.
7. Stir in the lime juice and season with salt to taste, adjusting as necessary for your preference.
8. Serve the curry hot over steamed rice or with warm naan bread for dipping.
9. Garnish with freshly chopped cilantro just before serving for an added burst of flavor.