Servings: 4 | Prep time: 10 min | Cooking time: 40 min
Enjoy this steamy bowl of delicious goodness in this cold winter.
Budget friendly
Ingredients:
- 2 x 400g canned chickpeas
- 1 tablespoon coconut oil
- 1 onion, chopped
- 4 garlic cloves, chopped
- Half a head broccoli (about 250g)
- 2 celery stalks, chopped
- 2 large tomatoes, chopped
- 1 x can coconut milk
- 1 teaspoon ground ginger or 2.5cm fresh ginger chopped
- 1 teaspoon mustard seeds
- 1 teaspoon ground coriander
- 1 tablespoon ground cumin
- 1 tablespoon medium curry powder
- ½ lemon
- Salt & pepper to taste
- Serve with rice
Method:
- In a steaming basket or small pot steam the broccoli for about 8 minutes or until tender, Transfer ½ of the broccoli to the small bowl and set aside. Add half the can of coconut milk to the remaining broccoli in the pot and blend with a stick blender until smooth.
- In a large pan, heat the coconut oil over medium-high heat. Add the onion, garlic and celery and cook until tender, about 3 minutes. Move the onions to the side of the pan and roast the spices (ginger, mustard seeds, cumin, coriander & curry powder) for a minute.
- Add the chopped tomatoes. chickpeas (Rinse if using from a can) whole broccoli and creamed broccoli with the other half of coconut milk, and add salt and pepper to taste.
- Turn the heat down and allow to simmer for about 15 – 20 minutes.
- While the curry is simmering and developing flavour, make a pot of rice to serve with the curry.
- Serve warm with a squeeze of lemon juice.
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