Description
A vibrant and comforting curry featuring broccoli, chickpeas, and mushrooms simmered in creamy coconut milk.
Ingredients
- 1 head of broccoli, cut into small pieces
- 1 can of chickpeas, drained and rinsed
- 200g mushrooms, sliced
- 400ml coconut milk
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon curry powder
- 1 tablespoon olive oil
- Salt and pepper to taste
- Fresh coriander for garnish
Instructions
- In a large skillet, heat the olive oil over medium heat.
- Add the onion and garlic, and sauté until tender.
- Incorporate the mushrooms, cooking until they turn golden brown.
- Add the broccoli and chickpeas, then sprinkle generous amounts of curry powder.
- Pour in the coconut milk and let the mixture simmer for about 10-15 minutes, ensuring the broccoli becomes tender.
- Season with salt and pepper according to taste.
- Serve hot, garnished with fresh coriander.
Notes
Feel free to adjust spices and add greens like spinach or kale towards the end for additional nutrition.