Prep time: 15 minutes Cook time:
30 minutes Serves 6
Chickpeas, also called garbanzo beans, are a great meat substitute. They have a slightly chewy texture and nutty taste and are delicious when combined with ingredients for curry. Coconut milk adds creaminess, and curry powder, garlic, and ginger add intense flavor. Serve over hot cooked brown rice.
1 tablespoon olive oil
1 onion, chopped
3 garlic cloves, minced
2 teaspoons curry powder
½ teaspoon ground ginger
½ teaspoon sea salt
⅛ teaspoon freshly ground black pepper
2 (15-ounce) cans chickpeas, drained and rinsed
1 (14.5-ounce) can diced tomatoes, undrained
1 (13.5-ounce) can full-fat coconut milk
1 (12-ounce) package fresh broccoli florets
⅓ cup water
2 tablespoons cornstarch
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1.
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In a large saucepan, heat the olive oil over medium heat. Add the onion and garlic and cook for 3 minutes, stirring occasionally, until
crisp-tender. |
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2.
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Add the curry powder, ginger, salt, and pepper and simmer for 1 minute, or until fragrant. |
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3.
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Add the chickpeas, tomatoes and their juices, and coconut milk and bring to a simmer. Simmer for 10 minutes, stirring occasionally. |
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4.
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Stir in the broccoli and simmer for 3 to 5 minutes longer, until the broccoli is crisp-tender. |
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5.
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In a small bowl, stir the water into the cornstarch. Stir into the curry and simmer for 2 to 3 minutes longer to thicken the sauce. Serve. |
Ingredient tip: When you open a can of coconut milk, it will appear to be solid. This is just a layer of coconut cream that floats to the top of coconut milk when it sits. Use both the thick top part and the thinner bottom part in this recipe.
