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Coconut chickpea curry with roasted broccoli 🥦 by @mazaboutplants (serves 2-3):
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Ingredients:
400g (1 tin) chickpeas drained
Head of broccoli
Large handful spinach
2 garlic cloves minced
1 tbsp mild curry powder
1 tsp turmeric
50g coconut cream
2 tbsp mango chutney
1 tbsp tomato paste
1 veg stock cube with 300ml water
Method:
1. Cut the broccoli into small florets, drizzle with veg oil & give it a mix then roast in the oven for around 20 mins
2. Heat a large pan with some veg oil, add the chickpeas, garlic, curry powder & turmeric and cook for 2 mins
3. Add the veg stock, mango chutney, tomato paste, coconut cream & stir to combine, then add spinach
4. Simmer until sauce thickens then add the roasted broccoli & serve with basmati rice.
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