Vegan Chickpeas and Broccoli Curry Recipe
Ingredients
1 tablespoon vegetable oil
1 onion, chopped
2 cloves garlic, minced
1 tablespoon ginger, minced
1 teaspoon ground cumin
1 teaspoon ground coriander
400g can chickpeas, drained and rinsed
2 cups broccoli florets
400ml coconut milk
Salt to taste
Method
Heat the vegetable oil in a large pan over medium heat.
Add the chopped onion and cook until it becomes soft and translucent.
Stir in the minced garlic and ginger, cooking for a minute until fragrant.
Mix in the ground cumin and coriander, then add the chickpeas and broccoli.
Pour in the coconut milk, season with salt, and let everything simmer for 15 minutes until hot.
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