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Categories:Viewed: 56 - Published at: 4 years ago
Ingredients
- 2 tablespoons olive oil
- 1 small onions or 1 medium onion, chopped
- 4 garlic cloves, peeled and minced
- 1 inch piece gingerroot, peeled and minced
- 4 cups broccoli florets
- 1 (15 ounce) can chickpeas, drained and rinsed
- 2 tablespoons curry powder
- 1 vegetarian chicken bouillon cube
- 1 (15 ounce) can coconut milk
- salt and pepper
Method
- Heat olive oil, over medium-low heat, in a large saute pan. Add onions, garlic and ginger, and saute until the onions are translucent.
- Add broccoli florets and continue cooking for 8-10 minutes until the broccoli is cooked through but still has a crunch to it.
- Add chickpeas, curry powder and vegetable bouillon cube dissolved in 1/4 cup of boiling water. Cook for 3 minutes.
- Stir in the can of coconut milk. Cook the curry, stirring occasionally, for about 10 more minutes. The coconut milk is thick and will thicken some more as it cooks. If you want you can thin it out with 1/4 cup of water or more if necessary.
- Season with salt and pepper to taste, and serve immediately over cooked rice.
